Mediterranean Pasta Salad With Red Peppers, Olives & Bocconcini
Mediterranean Pasta Salad With Red Peppers, Olives & Bocconcini
A perfect pasta salad to serve alongside meats for a weeknight meal. The @alwaysfreshau red peppers and kalamata olives provide a refreshing element with loads of flavour. And the sweet tangy dressing brings the whole salad together. It’s also a wonderful salad to serve when entertaining.
Ingredients
- 1 cup spinach roughly chopped
- 2 cups pasta cooked , I used large spirals
- 1 cup cherry tomatoes cut into quarters
- 1 lebanese cucumber large, chopped
- 1/2 cup red peppers always fresh, whole
- 1/3 cup kalamata olives always fresh, chopped
- 1 cup baby bocconcini balls roughly chopped
- 1/2 red onion finely sliced
- 1 cup basil leaves, roughly torn
- 1/2 cup almonds toasted and roughly chopped
- sea salt
- cracked black pepper
Dressing:
- 1/3 cup olive oil extra virgin
- 1/4 cup apple cider vinegar
- 1 teaspoon maple syrup
- 1/2 lemon juice squeezed
- 1/2 cup basil leaves, finely shredded
Instructions
Method:
- Place a large pot of water onto a boil. Season well with sea salt flakes. Once boiling, add pasta and cook for approx. 8-10 minutes, or until al dente. Remove, run some cold water through and set aside.
- For the dressing: Mix together all ingredients in a small bowl or jug. Adjust to taste.
- To a large bowl: Add spinach, cooked pasta, cucumber, cherry tomatoes, red peppers. kalamata olives, bocconcini, red onion, basil and almonds . Season really well with salt and pepper. Shake the dressing and then drizzle over the salad, until just coated. Toss everything together, season well and enjoy.
Nutrition
Calories: 434kcalCarbohydrates: 36gProtein: 10gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.003gSodium: 192mgPotassium: 556mgFiber: 6gSugar: 7gVitamin A: 2070IUVitamin C: 46mgCalcium: 111mgIron: 2mg
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