Californian Pasta Salad

Got this recipe from food24.com and I must say it was quite yummy (not to mention super quick to make). I made a few minor adjustments, although next time I will quickly saute the spring onions as well - I find their raw flavour a bit harsh.

500 g fusilli, cooked
15 ml olive oil
2 teaspoons crushed garlic
1 greenpepper, sliced
1 bunch spring onions, sliced
125 g sun-dried tomatoes, soaked in hot water for about 10 minutes, then drained & halved
a handful pecannuts
1 bunch fresh basil, chopped
65 ml freshly grated Parmesan cheese
olive oil & balsamic vinegar
salt and milled pepper

1.Toss garlic, greenpeppers, spring onions, tomatoes and nuts with the cooked pasta.
2. Sprinkle with parmesan & basil and drizzle oil & balsamic over just before serving. Season to taste & serve at room temperature.