Mediterranean pasta salad with pesto
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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.
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Marcus Tullius Cicero – gratitude
“Gratitude is not only the greatest of virtues, but the parent of all the others.”
