Sunday, September 18, 2011

SUMMER PASTA SALAD






Me and Danni made this humble dish a few weeks ago for a light dinner and we were not disappointed. The effortless preparation and fresh ingredients make this dish scream SUMMER. 


Ingredients 

  • 250g orecchiette pasta 
    • I used gluten free penne pasta due to my coeliac tendencies. You can also use gluten free spirals. 
  • 2 tablespoons drained sun-dried tomatoes, chopped coarsely. 
  • 1 small red onion (100g), sliced thinly 
  • 1 small green capsicum (150), sliced thinly. 
  • 1/4 cup coarsely chopped fresh flat-leaf parsley 
    • I know I am usually an advocate for dried herbs but please use fresh parsley for this recipe! the difference is noticeable. 
Sun-dried tomato dressing 
  • 1 tablespoon sun-dried tomato pesto
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil 

Cooking 

1. Cook pasta in large saucepan of boiling salted water, uncovered, until just tender; drain. Rinse under cold water; drain. 

2. Meanwhile, make sun-dried tomato dressing by combining ingredients in a screw-top jar; shake well. 

3. Combine pasta with remaining ingredients and dressing in large bowl; toss gently. 

And your finished!! Its almost too easy.

Preparation time- 15 minutes 
Cooking time- 10 minutes 
Serves 4 

12g fat per serve / 1405 kj (336 calories) / 46g carbohydrate / 8.8g protein / 3.6g fibre. 

Recipe from The Women's Weekly BBQ Cookbook. 



xx E & D


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