350 g dried shell or penne pasta
280 g jar marinated artichokes, drained and halved
350 g tomato medley, halved
1 small red onion, very thinly sliced
¾ cup Kalamata olives
½ cup small basil leaves
Lemon dressing:
¼ cup olive oil
1 garlic clove, finely minced
2 tbsp lemon juice
1 tsp finely grated lemon rind
Method:
Cook pasta in a large saucepan of salted water following packet directions. Drain, refresh in cold water and set aside to dry.
To make the lemon dressing, place all ingredients into a screw-top jar. Season with salt and pepper. Shake until well combined.
Place cooled pasta into a large bowl.
Add ham, artichokes, tomatoes, onion, olives and half the basil. Toss to combine.
Drizzle with the dressing and gently toss.
Spoon into a serving bowl. Scatter with remaining basil leaves and serve.
Source: Australian Pork
16°C