Mediterranean pasta salad with pesto
- Details
- Leave a Comment
This Mediterranean pasta salad is a great meal for those warm lazy summer days. A versatile salad that can be prepared hours before serving. If you want to make the recipe even easier you can skip the roasted capsicum and use raw capsicum or simply leave it out. To add variety and texture to different meals use different types of pasta shapes.
Ingredients
- 350-500g / 12-17oz pasta – pictured with wholemeal linguine
- 1 red capsicum halved – washed, roasted, thinly sliced
- 1 punnet cherry tomatoes – washed, halved
- 10 pitted kalamata olives – halved
- 1 cup rocket – washed
- 3 shallots – washed, cut into small pieces
- 1/2 cup parsley – washed, sliced finely
- 1 quantity simple & basic pesto with pinenuts
Directions
- Preheat oven to 200C / 390F.
- Boil water in a large pot and cook pasta to packet instructions, drain and set aside to cool.
- Prepare vegetables.
- In a baking dish add the capsicum face down and roast in oven for 15-20 minutes. Remove skin and thinly slice.
- Prepare simple & basic pesto with pinenuts.
- In a large bowl combine pasta with pesto, capsicums, tomatoes, olives, rocket, chives and parsley. Serve.
Gourmet salad with marinated vegetables
With this salad you don’t even need a dressing as the marinade from the jars make a good one. Make sure to use good quality sun-dried tomatoes, chargrilled capsicums and olives…
Carrot & walnut cake
Egg free, dairy free and sugar free this carrot cake is a little bit different. Eggs have been substituted with a mixture which contains prunes, dairy with olive oil and oat milk, sugar with coconut nectar…
Chickpea pizza with tomatoes & olives
This chickpea flour dish originated in Italy. It can be served in many variations being as simple as with no topping. Slice this pizza in 8 to serve as…
Salami & tomato marinade
This type of dish is usually served as a starter or as part of a few dishes which are served as an antipasto…
