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.

Recipe «Roasted capsicum, cherry tomato and pesto pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.