By: Recipetwist
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Ingredients
Serves Tool
Serves To:USMetric| 5 | Ounce(oz) | fine green beans | |
| 1 | potato | ||
| 7 | Ounce(oz) | cherry tomatoes | |
| 2 | spring onions (scallions) | ||
| 1 1/4 | Cup(c) | grano padano cheese, shaved | |
| 8 | pitted black olives, cut into rings | ||
| 2 | Tablespoon(T) | capers | |
| 1 | Tablespoon(T) | fresh flat leaf parsley, chopped | |
| 2 3/4 | Cup(c) | dried fusilli | |
| 6 | Tablespoon(T) | extra virgin olive oil | |
| 1 | Tablespoon(T) | balsamic vinegar | |
| 1 | Pinch(pn) | salt, to taste | |
| 1 | Pinch(pn) | black pepper, ground, to taste |
Preparation
Cook the pasta according to the instructions on the packet.
Drain it into a colander, rinse under cold running water until cold, then shake the colander to remove as much water as possible. Leave to drain and dry.
Trim the beans and cut them into lengths, and dice the potato. Put the beans and the potato in a pan of boiling water for 5-6 minutes or steam for 8-10 minutes. Drain and leave to cool.
To make the dressing, put the olive oil, balsamic vinegar, and parsley in a large bowl with a little salt and ground black pepper to taste and whisk well to mix.
Halve the tomatoes, finely chop the spring onions, and add to the dressing with the grano padano, olive rings and capers. Stir in the cold pasta, beans, and potato. Toss well to mix. Cover and leave to stand for about 30 minutes.
Taste for seasoning before serving.