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Pasta vegetable salad
Published in Al-Ahram Weekly on 18 - 04 - 2019

Serves 6-8
400 gm fussili pasta (spiral shape)
2 avocados (pitted, scooped, sliced)
1 each: red, yellow capsicum (seeded, julienned)
1 onion (halved, thinly sliced)
1/2 cup black or green olives (pitted, quartered)
1/4 cup warm pasta water
2 tbsp Dijon mustard
1 tsp crushed garlic
1 tbsp dried basil
1 tbsp balsamic vinegar
1 tbsp runny honey
Salt (to taste)
1/4 cup extra virgin olive oil
Cook pasta al dente; in oiled, salted water; reserving some pasta water. Rinse under running cold tap water. Strain well. Mix with reserved pasta water; to keep it loose and to avoid getting clustered together. In a large, wide serving bowl; mix all vegetables with pasta. Combine all dressing ingredients together. Mix well by means of a whisk; until well blended and incorporated. Pour over pasta mixture. Toss to integrate well with mixture. Serve.

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