Mediterranean Pasta Salad

Spring has well and truly sprung! 🌿🌞🍃
And we’ve come up with a delicious recipe just in time!

This fresh, light pasta is the perfect accompaniment to any protein source like some grilled chicken, fish or even some marinated tofu 🍗🐟 plus it’s also a great option to meal prep at the start of the week and enjoy for weekday lunches😋

The great thing with this pasta salad is that you can really add anything into it! We’ve opted for a Mediterranean mixture of olives, feta, roasted capsicum & zucchini, sun-dried tomatoes and rocket 🫒🧀🫑🍅🥬🌱

INGREDIENTS

• Olive oil

• Salt and pepper

• Garlic 1-2 cloves or 1-2 tsp minced…or measure with your heart

• Dried oregano, rosemary, thyme and basil

• 225 grams wholemeal or high fibre pasta

• 2 cups fresh rocket

• 1/2 cup sundried tomatoes - drained or fresh

• 1/3 cup kalamata olives, roughly chopped

• 1/3 cup crumbled feta cheese, reduced fat

• 1 red capsicum, roughly chopped

• 1 large zucchini, roughly chopped

METHOD

• Pre-heat oven to 180 degrees celsius and line baking tray with baking paper, we like to use reusable baking sheets!

• Drizzle capsicum and zucchini with olive oil and mix with dried herbs, salt, pepper and garlic. Transfer to oven and cook for 15-20 minutes or until roasted

• Cook pasta of choice according to package. Once cooked, drain and rinse with cold water

• In a large bowl combine pasta, sundried tomatoes, olives, feta and the roasted vegetables and mix well

• Add in the fresh rocket and gently toss

• Season with more herbs, salt and pepper if needed

• Enjoy!