Ingredients
• penne cooked 1 cup
• Macaroni cooked 1/2 cup
• olive oil 2 teaspoons
• Onion chopped 1 medium
• Green capsicum chopped 1/2 medium
• Salt to taste
• Crushed peppercorns to taste
• Green olives pitted 8-10
• Fresh basil leaves 5-6
• Fresh rocket leaves 5-6
• For Dressing
• Sundried tomatoes soaked in hot water 12-15
• Mustard sauce 1 tablespoon
• Balsamic vinegar 1 teaspoon
• Extra-virgin olive oil 2-3 tablespoons
• Garlic cloves 4-5
• Castor sugar 1 tablespoon
• Salt to taste
• Crushed peppercorns to taste
Method
Heat extra-virgin olive oil in a non-stick grill pan. Add the onion and capsicum. Sprinkle salt and crushed peppercorns and cook till the grill marks appear on all sides of the vegetables.To make dressing, grind drained sun-dried tomatoes with mustard sauce, balsamic vinegar, extra-virgin olive oil, garlic, castor sugar, salt and crushed peppercorns in a mixer. Put penne and macaroni in a bowl, add grilled vegetables, olives and dressing and mix well. Roughly tear basil and rocket leaves and add to the bowl and mix well. Transfer the pasta salad onto a serving plate and serve immediately.