Back

Pasta Salad

Number of Portions
Image Not Available

Ingredients:

- 1 kg cooked pasta, cold
- 2 bunches spring onions, finely chopped
- 2 red peppers, diced
- 2 green peppers, diced
- 125 ml olive oil
- 5 tbsp De Nigris White Wine Vinegar
- 2 tbsp sun-dried tomato paste
- 50 grams Arrabbiata Seasoning

Method:

Stir the vegetables into the cold pasta.

In a separate bowl, mix together the olive oil, white wine vinegar, sun-dried tomato paste and Schwartz for Chef Arrabbiata Seasoning.

Stir into the pasta and vegetables until well coated.