Pepperoni Pasta Salad

Serves 6

Time 30 minutes

Ingredients

400g trottole pasta

200g pepperoni salami chub, thinly sliced into half-moons

200g cherry tomatoes, halved

1 cup whole pitted kalamata olives

200g feta, cut into 1 cm cubes

1 bunch fresh basil leaves

½ cup pine nuts

Salt and pepper to taste

For the Dressing

½ cup olive oil

½ cup basil pesto

Method

Cook pasta in salted boiling water as per packet instructions. Drain and place in a large bowl. Combine the olive oil and pesto in a separate bowl and add half to the warm pasta, tossing to combine. Leave the pasta for 30 minutes to come to room temperature.

During this time, heat a large frying pan over medium heat. Add the pine nuts and toast for 2-3 minutes until toasted. Remove to a bowl.

With the pan still on the heat, add the pepperoni and cook for 4-5 minutes or until golden and crispy.

Add the pine nuts, pepperoni, remaining salad ingredients and remaining dressing to the pasta. Gently toss to combine. Serve in a large bowl.