Roasted capsicum, cherry tomato and pesto pasta salad

Cooking Salads Roasted capsicum, cherry tomato and pesto pasta salad

This isnt only great for dinner, its also perfect tossed in a big bowl at a barbie served with meat.

Lables: Egg free Fish free Shellfish free Soy free
  1. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions. Rinse under cold running water. Drain. Transfer to a large bowl.
  2. Process the basil, parmesan, pine nuts, lemon juice, dressing and garlic in a food processor until smooth. Season with salt and pepper.
  3. Add rocket, tomato, capsicum, artichoke, celery and olive to pasta. Season with salt and pepper. Toss to combine. Divide among serving dishes. Top with pesto.

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350g dried farfalle pasta
1 bunch fresh basil, leaves picked
20g finely grated parmesan
1 tbsp pine nuts
1 tbsp fresh lemon juice
1 tbsp low-fat Italian dressing
1 garlic clove, coarsely chopped
1 bunch rocket, torn
125g cherry tomatoes, halved
80g drained bottled roasted capsicum
75g Sandhurst 100% Fat Free Artichoke Hearts, coarsely chopped
2 celery sticks, trimmed, thinly sliced diagonally
2 tbsp sliced kalamata olives

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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