Shelly's Recipe

TUSCAN COUSCOUS SALAD WITH CHERRY TOMATOES, CUCUMBERS AND PINE NUTS IN BASIL VINAIGRETTE

Category: Pasta Salads

1 1/2 cups fregole pasta (couscous or orzo)
3/4 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/4 inch dice
3 scallions, chopped
1/2 cup toasted pine nuts
3 tbsp chopped basil
2 tbsp red wine vinegar
1/4 cup extra-virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper

To a large pot of boiling salted water, add the pasta and cook for 10 minutes, or until just done. Drain and rinse with cold water until the pasta is completely cold. Leave in the colander and continue draining for a few more minutes. Transfer to a large bowl. Add the tomatoes, cucumber, scallions and pine nuts.

In a small bowl, combine the basil and vinegar and whisk in the olive oil. Pour the dressing over the pasta. Add the salt and pepper; toss. Adjust the seasoning with additional salt if needed. Serves 4 to 6