Mediterranean Pasta Salad
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!!!!
Ingredients
- 200 g cherry tomatoes punnet
- 1 tablespoon olive oil extra virgin
- 1 teaspoon brown sugar
- sea salt
- 3 cup pasta cooked, I used large spirals
- 330 g jarred roasted red peppers striped, store bought, sliced into thin slices
- 1 lebanese cucumber sliced
- 1/2 cup parsley chopped
- 1 red onion small, finely diced
- 2 cups chicken cooked either store bought roast chook, poached or baked, sliced or chopped
- 80 g goats cheese crumbled
- 1/3 cup pine nuts toasted
Dressing:
- 1/4 cup olive oil extra virgin
- 1/4 cup red wine vinegar
- 1 teaspoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon garlic minced, optional
Instructions
Method:
- 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.
- For the dressing: Mix together all ingredients in a small bowl or jug. Adjust to taste.
- 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).
Nutrition
Calories: 1414kcalCarbohydrates: 45gProtein: 13gFat: 132gSaturated Fat: 37gPolyunsaturated Fat: 27gMonounsaturated Fat: 61gCholesterol: 96mgSodium: 91mgPotassium: 492mgFiber: 3gSugar: 7gVitamin A: 1167IUVitamin C: 26mgCalcium: 83mgIron: 3mg
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