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.

Serves 4

Ingredients:

• 1 cup baby spinach, roughly chopped

• 2 cups cooked pasta, I used large spirals

• 1 cup cherry tomatoes, cut into quarters

• 1 large lebanese cucumber, chopped

• 1/2 cup @alwaysfreshau whole red peppers, chopped 1/3 cup @awayfreshau kalamata olives, roughly chopped 1 cup baby bocconcini balls

• 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 extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tsp maple syrup

• 1/2 lemon, juice squeezed

• 1/2 cup basil leaves, finely shredded

Method:

1. 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.

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

3. 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.