Simple Shallot Pasta Salad

1. 1

   Add shallots to olive oil and heat until shallots begin to brown, turn off heat and let mixture cool.

2. 2

   Bring a large stockpot of salted water to a boil.

3. 3

   Meanwhile, toast pine nuts in dry pan over medium heat until slightly brown, remove from pan and set aside.

4. 4

   Add pasta to boiling water and stir.

5. 5

   Set the timer for 5 minutes and gently stir occasionally.

6. 6

   At 5 minutes test a piece - you are looking for it to be firm but not hard (al dente), if required test again at 6 and 7 minutes.Drain and rinse.

7. 7

   Add pasta to a large mixing bowl.

8. 8

   Toss in diced red and green pepper, the toasted pine nuts, and chopped basil.

9. 9

   Add red wine vinegar, 1/2 cup of the strained shallot oil, and salt and pepper.

10. 10

    Stir the mixture and let rest in the refrigerator for an hour. Test the texture and taste and add more vinegar and/or oil as needed.

11. 11

    Salad will soften and become more flavourful with age. Will last covered in refrigerator for 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.