Pesto pasta salad
April 25, 2019
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Summer is the time to enjoy the outdoors. Pack a picnic basket with this delicious pasta salad, some sandwiches and ice-cold drinks and head down to the beach.
INGREDIENTS
2 1/2 cups dried rollini pasta
1 cup pitted kalamata olives
1 medium red capsicum, chopped
3 green onions, sliced
80g baby spinach
250g mini roma tomatoes, sliced
1 medium avocado, chopped
1/3 cup basil pesto
2 tablespoons lemon juice
METHOD
INGREDIENTS
2 1/2 cups dried rollini pasta
1 cup pitted kalamata olives
1 medium red capsicum, chopped
3 green onions, sliced
80g baby spinach
250g mini roma tomatoes, sliced
1 medium avocado, chopped
1/3 cup basil pesto
2 tablespoons lemon juice
METHOD
- Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.
- Place pasta, olives, capsicum, onion, spinach, tomato and avocado in an airtight container or bowl. Cover.
- Place pesto and lemon juice in a small airtight container. Season with salt and pepper. Cover. Refrigerate salad and dressing until transporting.
- At picnic, shake dressing in container until combined. Drizzle over salad.
- Toss gently to combine and serve.