Vegan Pesto Pasta Salad
Serves 4 - 6
Quick Dinners
Brunch
Salads & Sides
Saucy
Vegetarian
Gluten Free
Crowd Pleasers
Pasta
Super easy & super healthy - Happy New Year!!
Prep time - 10 minutes
Cook time - 15 minutes
Ingredients
1 large red capsicum (belle pepper)
1 punnet cherry tomatoes
1 x 250g pack Super Pulse penne pasta *
½ cup my vegan pesto - click for recipe
1 tablespoon extra virgin olive oil
1 teaspoon salt, to add to pasta water
½ cup marinated artichokes
1½ cups baby spinach leaves
salt & pepper, to taste
Cooking Steps
1
To begin, boil and salt water for pasta. Next, preheat oven to 180°c, 360°f.
2
Cut capsicum into thin strips (about 1cm). Place whole cherry tomatoes and capsicum strips onto a flat baking tray. Drizzle and cover with olive oil and season with salt & pepper.
3
Place tomotoe & capsicum tray in the oven and cook for about 15 minutes (maybe more - just until capsicum strips and tomotoes are slightly roasted).
When cooked, remove tray from oven & set aside to slightly cool.
4
Once pasta water has boiled, add pasta, drain when cooked & set asdie to cool. While cooling drain & roughly chop artichoke hearts.
5
To assemble: Toss vegan pesto through the pasta until combined. Add all other ingredients and gently toss until combined. Season with a little extra salt & pepper, to taste.
Excellent with grilled or barbequed meat or vegetarian main of any kind. Great for all seasons!
Enjoy !
* Super pulse pasta is gluten free - the one I used was Peas'Lentil, Lentil, Chickpeas & Borlotti Bean blend.