INGREDIENTS
500 Gr. Farfalle giganti (large ones)
5 Tablespoons Fresh Pesto
1/2 cucumber finely chopped in small cubes
2 Scallions finely sliced
4 Radish finely sliced
2 Celery branches finely chopped
6-8 Black olives finely sliced
Salt & Pepper to taste
INSTRUCTIONS
Prepare your vegetables and cut them the same size.
Cook the pasta according to manufacturers instructions – about 7-8 minutes for high quality ones.
Once cooked, drain the pasta and immediately stir in the pesto and mix well. This will coat the pasta and keep them oily. Let the pasta cool off covered and once cooled, stir in all the chopped vegetables.
Mix well until all combined.
Keep in the refrigerator until ready to serve.
The next thing of course is the pasta quality. Buy the best quality you can afford as it goes a long way and does make the dish. As for vegetables, use whatever you have at hand and you improvise according to your taste.
risespice.com 
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