Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
500g packet tri-colour pasta spirals
190g jar basil
1 small red onion, finely chopped
½ cup pine nuts, toasted
Cook the pasta according to packet directions. Once cooked, drain, rinse and allow to cool. Place in a serving bowl, mix through remaining ingredients and serve cold.
Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Pasta Salad.
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