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Roasted capsicum, cherry tomato and pesto pasta salad
Roasted capsicum, cherry tomato and pesto pasta salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Versatile dish that pairs perfectly with grilled meats at BBQs.
Ingredients:
  • 350g dried farfalle pasta
  • 1 bunch fresh basil, leaves picked
  • 20g (1/4 cup) finely grated parmesan
  • 20.00 ml pine nuts
  • 21.00 gm fresh lemon juice
  • 20.60 gm low-fat Italian dressing
  • 1 garlic clove, coarsely chopped
  • 1 bunch rocket, torn
  • 125g cherry tomatoes, halved
  • 80g (1/3 cup) drained bottled roasted capsicum
  • 75g (1/3 cup) 100% Fat Free Artichoke Hearts, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 40.00 ml sliced kalamata olives
Instructions:
  • Prepare the pasta in a generous pot of gently salted boiling water according to the instructions on the package. Rinse with cold water, drain, and place in a spacious bowl.
  • Combine the basil, parmesan, pine nuts, lemon juice, dressing, and garlic in a food processor and blend until smooth. Add salt and pepper to taste.
  • Combine rocket, tomato, capsicum, artichoke, celery, and olives with the pasta, then season generously with salt and pepper. Toss everything together until well mixed. Serve individual portions in dishes and garnish with a dollop of pesto on top.

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