Easy Pasta Salad
Recipe: #34297
February 13, 2020
Categories: Salads, Tomato Cucumber, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our weekday newspaper The West Australian and their healthy lunch box feature. Times are estimated."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (137.4 g)
- Calories 194.2
- Total Fat - 6.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 5.7 mg
- Sodium - 301.4 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 4.7 g
- Sugars - 2.1 g
- Protein - 8 g
- Calcium - 105.4 mg
- Iron - 1.6 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook pasta and while the pasta is cooking, chop the tomatoes and olives in half and once the pasta is cooked, drain and set aside, reserving a little of the cooking liquid.
Step 2
In the same pot used to cook the pasta, heat the oil and fry the garlic and capers until fragrant and then add the capsicum, tomatoes and olives and cook for 2 minutes and then pour the pasta back into the pot with the spinach, pesto and a small amount of the reserved cooking liquid and stir until spinach has wilted slightly.
Step 3
Cool overnight and add the diced cucumber for a delicious lunch-box salad,
Tips
No special items needed.
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