½ red onion, finely sliced
2 tbsp red wine vinegar
1 pinch caster sugar
2 tbsp extra virgin olive oil
Salt & pepper
1 x (330g) jar roasted red capsicums, chopped
1 x (220g) jar kalamata olives, halved and pitted
1 x (230g) jar artichoke hearts, chopped
1 x (220g) jar sundried tomatoes, chopped
1 handful fresh basil, chopped
In a large bowl, toss the red onion in the vinegar and sugar and let sit.
Cook pasta to packet instructions. Drain.
Add extra virgin olive oil, salt and pepper after onions have marinated a little in vinegar and sugar.
Add pasta, capsicums, olives, artichokes, sundried tomatoes and basil.
Eat warm or cold.