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