Southern France-Style Penne Salad

Southern France-Style Penne Salad



Comments: Excellent served along with a crusty bread and cheese wedges.

It is also possible to use small shells, cut macaroni, fusilli.... pasta noodles. Servings: 2



1 cup [250 mL] penne noodles

4 teaspoons [20 mL ] olive oil

1/2 cup [125 mL]

broccoli flowerets

1/2 medium onion, thinly sliced

1 small sweet red pepper, membranes removed and seeded, into strips

1 small clove garlic, chopped

2 teaspoons [10 mL] red wine vinegar

1/2 cup [125 mL] freshly minced basil

or

1/2 cup [125 mL] chopped watercress

+

2 teaspoons [10 mL] dried basil

1/2 cup [125 mL] sour cream

Salt and pepper, to taste







Boil pasta noodles into salted boiling water until 'al dente'; cool under cold running water, then drain well.

Preheat olive oil into a large non-stick frypan.

Brown together broccoli flowerets, onion slices, sweet red pepper strips and chopped garlic stirring for 4 to 5 minutes.

Mix in red wine vinegar.

Into a blender, mix together minced basil or chopped watercress and dried basil along with sour cream; refrigerate until ready to serve.

Mix together vegetables and pasta noodles into a bowl.

Stir in sour cream mixture, salt and pepper just before serving.