Penne With Tomatoes And Basil Vinaigrette Recipe

About this recipe

A refreshing vegan pasta dish featuring juicy tomatoes, crisp cucumbers, and a fragrant basil vinaigrette. Perfect for a light yet satisfying dinner.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
• 3 pcs Cucumber Green
• 125 g Red Bell Pepper
• 50 g Basil
• 150 g Spring Onion (Kandychi Path)
• 500 ml Colavita White Wine Vinegar
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. In a large bowl, combine 2 lb of diced tomatoes, 1/2 cup of olive oil, 1/4 cup of chopped fresh basil, 2 tbsp of white wine vinegar, and 1/2 tsp of salt. Mix well to create the vinaigrette.
2. 2. Bring a large pot of salted water to a boil. Add 1 lb of penne pasta and cook until al dente, about 10 minutes. Drain and set aside.
3. 3. Dice 1 cucumber, 1/2 cup of spring onion, and 1/2 cup of red bell pepper.
4. 4. In a large serving bowl, combine the cooked penne pasta, tomato vinaigrette, diced cucumber, spring onion, and red bell pepper. Toss thoroughly to blend all the flavors.
5. 5. Serve the pasta at room temperature for a delightful dinner option.