Tabbouleh style pasta salad

Ingredients

Serves 4

• 150 g pasta shells
• 3 tomatoes
• 3 spring onions
• 3 sprigs of flat-leaf parsley
• 1 sprig of fresh mint
• 4 teaspoons of virgin hazelnut oil or 4 tablespoons of extra virgin olive oil
• 1 teaspoon of mango or lemon vinegar
• Salt, pepper

Method

• Pour the pasta shells into a pan of salted boiling water and cook al dente.
• Drain the pasta and leave to cool in a salad bowl.
• Rinse the mint and parsley in water. Dry and chop very finely.
• Add the herbs to the pasta along with the diced tomatoes, sliced onions, virgin hazelnut oil, mango vinegar, salt and pepper.
• Cover and leave to stand in the refrigerator for an hour before serving.

Bon appétit !