Fusilli salad with black olives and basil
Insalata di fusilli, olive nere e basilico
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For 6 people
500 g fusilli
3 tablespoons nutritional yeast flakes
1 large sprig of basil
1/2 cup of extra virgin olive oil
100 g black olives
salt and pepper to taste
Cook the pasta al dente, drain and cool it with a quick stream of cold water.
Drain again, pat dry and pour into the bowl where you did marinate the pitted olives, with a bit of olive oil and chopped basil.
At the time to bring it to the table, add nutritional yeast flakes, stir well and serve at room temperature with a few leaves of basil.
(Ricetta tratta da Mangiarebene.com e veganizzata a cura di Vegan3000)
