MEDITERRANEAN PASTA SALAD

OMG - my new pasta salad obsession has lead me to create this ripper. So full of flavour, it’s delightful!!!! Just give it a try, trust me!!!!

Serves 4

Ingredients:

• 200g punnet cherry tomatoes

• 1 tbsp extra virgin olive oil

• 1 tsp brown sugar

• Sea salt

• 3 cups cooked pasta, I used large spirals

• 330g jar red pepper strips, store bought, sliced into thin slices

• 1 cucumber, sliced

• 1/2 cup parsley, chopped

• 1 small red onion, finely diced

• 2 cups cooked chicken (either store bought roast chook, poached or baked), sliced or chopped

• 80g goats cheese, crumbled

• 1/3 cup pine nuts, toasted

• Dressing:

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tsp brown sugar

• 1 tsp dried basil

• 1 tsp minced garlic (optional)

Method:

1. Preheat oven to 180 degrees Celsius. On a lined baking tray, lay out cherry tomatoes. Drizzle over olive oil, brown sugar and sea salt. Mix them all with your hands and roast for approx. 20 mins. Remove and let cool.

2. For the dressing: Mix together all ingredients in a small bowl or jug. Adjust to taste.

3. To a large bowl: Add cooked pasta, red pepper strips, roasted cherry tomatoes, cucumber, parsley, red onion, chicken, goats cheese & pine nuts. Drizzle over half the dressing and toss well. Season the salad and then decide if you want to add the rest of the dressing (some might prefer it not being so wet).