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Peachy pasta salad

Name: Peachy pasta salad
Yield: 4
Ingredients: 1 cup Pasta spirals, or similar; 1 Tbsp Extra virgin olive oil, use up to 2 Tbsp; ¼ cup Lemon juice; 1 tsp Crushed garlic; 1 tsp Grated ginger; 1 pinch Freshly ground black pepper; 2 Tbsp Parsley, finely chopped, or coriander; 4 Tbsp Extra virgin olive oil, use up to 5 Tbsp; 1 Courgette, crisp, thinly sliced; 1 small Capsicum, red or green, seeded and diced; 8 Kalamata olives, pitted; 1 pinch Salt and pepper, freshly ground; 2 Peaches, ripe, stoned, peeled and sliced; use up to 3 (Main); 2 Peaches, ripe, stoned, peeled and sliced; use up to 3 (Main); 1 cup Fresh basil

for 4 people

Jan Bilton

Food writer and cookbook author.

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A family favourite to which other ingredients — such as prawns, cheese, chorizo or diced cooked meat — can be added. Ripe apricots or nectarines could replace the peaches.

1 cup	Pasta spirals, or similar
1 Tbsp	Extra virgin olive oil, use up to 2 Tbsp

¼ cup	Lemon juice
1 tsp	Crushed garlic
1 tsp	Grated ginger
1 pinch	Freshly ground black pepper
2 Tbsp	Parsley, finely chopped, or coriander
4 Tbsp	Extra virgin olive oil, use up to 5 Tbsp

1	Courgette, crisp, thinly sliced
1 small	Capsicum, red or green, seeded and diced
8	Kalamata olives, pitted
1 pinch	Salt and pepper, freshly ground
2	Peaches, ripe, stoned, peeled and sliced; use up to 3 (Main)
2	Peaches, ripe, stoned, peeled and sliced; use up to 3 (Main)
1 cup	Fresh basil

Boil the pasta in a large saucepan of boiling water, until just tender. Drain and toss with the olive oil.
To prepare the dressing, whisk the lemon juice, garlic, ginger, seasonings and parsley until well combined. Gradually whisk in the olive oil.
Combine the salad ingredients in a bowl with the pasta. Spoon a little of the dressing over and carefully mix. Serve the remainder drizzled over the top. Excellent served with cold meats.