Adam Liaw’s tomato pasta salad
My children love this one. A bit of tomato sauce and vinegar in the passata gives it the sweet and sour of a well-dressed salad.
Ingredients
500g dried penne
500ml tomato passata
¼ cup extra virgin olive oil
3 tbsp tomato sauce
3 tbsp red wine vinegar
½ red onion, finely sliced
2 cups mixed cherry tomatoes, halved
2 tbsp finely shredded parsley
Method
Step 1
Cook the pasta according to the packet directions in plenty of salted water.
Step 2
Combine the passata and olive oil in a small saucepan and bring to a simmer. Season well with salt and pepper and simmer for 10 minutes. Drain the pasta and place in a large bowl with the cooked passata, then add the remaining ingredients and toss to combine. Allow to cool to room temperature and then serve either at room temperature or chilled.
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