Pesto Pasta Salad
Pesto Pasta Salad
Fresh summer salad; super easy to make. It’s great as a main dish, if you are after a light lunch, or as a BBQ accompaniment. The girls just love the taste of the homemade pesto.
Tip: To prevent the rocket leaves from wilting, add them just before serving.
Prep time: 10 minutes
Cook time: 10 minutes
Serving size: 4 (main dish)
Difficulty: easy
Ingredients
Salad
1 1/2 cups pasta (your choice of plain or wholemeal: penne, fusilli or elbow)
1/3 cup kalamata olives, chopped
1/2 cup sundried tomatoes
100 grams feta
2 cups cherry tomatoes, cut in half
2 handfuls rocket leaves
1/2 cup pesto (pesto recipe)
Dressing
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Method
Whisk all the salad dressing ingredients in a bowl or place them in a glass jar, screw lid tightly shut and shake vigorously for 10-15 seconds till all the ingredients are combined.
Cook the pasta in hot water according to the instructions on the pack
Once cooked, drain the pasta and rinse in cold water. Move into a serving bowl once cooled
Add the sundried tomatoes, olives, cherry tomatoes, pesto and the dressing to the pasta and stir to combine
Refrigerate the salad until ready to use
Just before serving, add the rocket leaves and crumbled feta and mix gently
Serve cold