← All recipes

Conchiglie Salad With Fennel, Tomatoes And Olives

Make Conchiglie Salad With Fennel, Tomatoes And Olives at home with Conchiglie Rigate Salt, Olive Oil, Wine Vinegar, Dijon Mustard, and Garlic Freshly Ground Black Pepper. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 14 oz
• 3 tbsp
• 1 tbsp
• 1/2 tsp
• 1
• 1
• 1 lb
• 2/3 cup

Method (preview)

1. 1

   Pasta a quick stir.

2. 2

   Briefly put the lid on until it starts to lift, showing that the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 minutes, or until it is tender but still has some bite to it.

3. 3

   Make a vinaigrette by putting the oil, vinegar, mustard, garlic and salt and pepper into a jar and shaking until combined.

4. 4

   Cut any leafy bits from the fennel, chop them roughly and leave them on one side.

5. 5

   With a sharp knife pare from the fennel any tough, stringy outer layers, then dice or chop the bulb.

6. 6

   Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still warm pan.

7. 7

   Add the fennel, tomatoes and olives. give the vinaigrette a quick shake, then add to the pasta and stir gently until everything is coated.

8. 8

   Scatter the reserved leafy bits of fennel on top.

9. 9

   "1997 Vegetarian Pasta"