This salad is packed with vegetables and great for a picnic. Use fresh Parmesan from the delicatessen that is sold as a table cheese, rather than the hard Parmesan used for grating.
2 ¾ cups dried fusilli pasta
½ pound green beans, topped and tailed and cut into 2-inch lengths
1 good size potato, diced
½ pound cherry tomatoes, halved
2 scallions, finely chopped
3 ½ ounces Parmesan cheese, coarsely shaved
10 pitted black olives, cut into rings
2 tablespoons capers
Dressing:
6 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped flat leaf parsley
salt and freshly ground pepper
Cook the pasta according to the instructions on the package. Drain and rinse under cold running water, then shake to remove as much water as possible. Leave to drain, shaking occasionally. Cook the beans and diced potato in a pan of salted boiling water for about five minutes, or until tender. Drain and leave to cool.
To make the dressing, put all the ingredients in a large bowl, season, and whisk well to mix. Add the tomatoes, scallions, Parmesan, olives, and capers.
Place the pasta, beans, and potato in a large bowl and pour over the dressing. Toss well, cover, and leave to stand a good 30 minutes. Taste for seasoning. Serves six.
