Italian Pasta Salad
Recipe by Chef Tom Walton for Delcado Avocados Elevate your summer gatherings with this bright, fresh and seasonal salad.
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Wooden spoon
- Serving bowl
- Stove
Ingredients
- 450g uncooked pasta (i.e. shells, penne)
- 2 cups cherry tomatoes, halved
- 220g cherry bocconcini, halved
- 200g chorizo, chopped
- ¾ cup kalamata olives, sliced
- ½ cup red onion, sliced
- ½ cup fresh parsley, chopped
- 1 cup olive oil
- 2 tbs white vinegar
- 2 tbs water
- 1 tbs sea salt flakes
- 2 cloves garlic, minced
- 1 tbs white sugar
- 2 tsp mixed dry herbs (i.e. oregano and basil)
- Pepper, to taste
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