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San remo pasta salad - A recipe by Epicuriantime.com

serves 6

12 minutes


  • 12 ounces fusilli
    1/2 cup sun dried tomatoes in olive oil
    1/2 cup chopped fresh basil
    1/2 cup grated parmesan cheese
    1/2 cup black olives
    1/3 cup olive oil
    1/3 cup salad oil
    2 teaspoons wine vinegar
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper


  • Cook pasta in salted boiling water until al dente.
    Drain and rinse in cold water. Drain well in a colander.
    Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
    Serve at room temperature or lightly chilled.
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San remo pasta salad

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