Southern France-Style Penne Salad

Southern France-Style Penne Salad

Comments: Excellent served along with a crusty bread and cheese wedges.
It is also possible to use small shells, cut macaroni, fusilli… pasta noodles. Servings: 2
Ingredients Preparation

1 cup [250 mL] penne noodles
4 teaspoons [20 mL ] olive oil
1/2 cup [125 mL]
broccoli flowerets
1/2 medium onion, thinly sliced
1 small sweet red pepper, membranes removed and seeded, into strips
1 small clove garlic, chopped
2 teaspoons [10 mL] red wine vinegar
1/2 cup [125 mL] freshly minced basil
or
1/2 cup [125 mL] chopped watercress
+
2 teaspoons [10 mL] dried basil
1/2 cup [125 mL] sour cream
Salt and pepper, to taste 



Boil pasta noodles into salted boiling water until 'al dente'; cool under cold running water, then drain well.
Preheat olive oil into a large non-stick frypan.
Brown together broccoli flowerets, onion slices, sweet red pepper strips and chopped garlic stirring for 4 to 5 minutes.
Mix in red wine vinegar.
Into a blender, mix together minced basil or chopped watercress and dried basil along with sour cream; refrigerate until ready to serve.
Mix together vegetables and pasta noodles into a bowl.
Stir in sour cream mixture, salt and pepper just before serving.