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Easy pasta salad

2 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

2 serves of vegetables per serve

Diet and Allergies:


Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

2 serves of vegetables per serve

Diet and Allergies:



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


Step 1

Cook pasta according to packet directions.

Step 2

While the pasta is cooking, chop the tomatoes and olives in half.

Step 3

Once pasta is cooked, drain the pasta and set aside, reserving a little bit of the cooking liquid.

Step 4

In the same pot used to cook the pasta, heat the oil and fry the garlic and capers until fragrant.

Step 5

Add the capsicum, tomatoes and olives and cook for two minutes.

Step 6

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.

Step 7

Pour pasta mix into a bowl and place in the fridge. 

Step 8

When cool mix through the diced cucumber. 

Serving suggestion:

  • Serve this hot as an evening meal (without the cucumber) with a side salad and pan-fried chicken or fish. 

Ingredient swaps:

  • If you don’t have cherry tomatoes, you can use chopped Roma tomatoes. 
  • You can use any coloured capsicum. 

Budget tips:

  • To save money, you can use some cooked frozen spinach. 
  • You can save money by using home brand pasta. 

Reduce waste:

  • 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.  

Nutrition tips:

  • Tomatoes and capsicum provide Vitamin C.  Vitamin C helps you absorb iron from foods. 
  • Try wholegrain pasta for a fibre boost.

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