Easy pasta salad
350g pasta, your favourite kind
1 tbsp olive oil
1 clove garlic, chopped
1 tsp capers
½ red capsicum, deseeded & chopped
1 punnet cherry tomatoes
8 pitted black olives
150g baby spinach
1 tbsp bought or homemade pesto (see recipe)
1 Lebanese cucumber, diced
Cook pasta according to packet directions.
While the pasta is cooking, chop the tomatoes and olives in half.
Once pasta is cooked, drain the pasta and set aside, reserving a little bit of the cooking liquid.
In the same pot used to cook the pasta, heat the oil and fry the garlic and capers until fragrant.
Add the capsicum, tomatoes and olives and cook for two minutes.
Pour the pasta back into the pot with the spinach, pesto and a small amount of cooking liquid. Stir until the spinach has wilted slightly.
Pour pasta mix into a bowl and place in the fridge.
When cool mix through the diced cucumber.
- Serve this hot as an evening meal (without the cucumber) with a side salad and pan-fried chicken or fish.
- If you don’t have cherry tomatoes, you can use chopped Roma tomatoes.
- You can use any coloured capsicum.
- To save money, you can use some cooked frozen spinach.
- You can save money by using home brand pasta.
- Use leftover pesto on cooked spaghetti, as a spread on sandwiches or as a dip with the leftover capsicum cut in sticks.
- You can add the whole capsicum to this recipe, chopped and deseeded for a veg boost.
- Tomatoes and capsicum provide Vitamin C. Vitamin C helps you absorb iron from foods.
- Try wholegrain pasta for a fibre boost.