Fusilli, Red Pepper, And Pine Nut Salad - cooking recipe

Ingredients

10 1/2 oz fusilli pasta
1 None red pepper, finely chopped
1/2 cup toasted pine nuts
1/3 cup tarragon leaves, torn
3 None spring onions, finely chopped
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard

Preparation

Cook the pasta in a large saucepan of boiling, salted water according to the package directions. Drain well and place in a serving bowl.
Add the pepper, pine nuts, tarragon, and onion.
In a small bowl, whisk together the oil, vinegar, and mustard. Season to taste. Pour dressing over the pasta and toss well; serve.