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 red peppers and kalamata olives provide a refreshing element with loads of flavour. And the sweet and tangy dressing brings the whole salad together. It’s also a wonderful dish to serve when entertaining.
Servings 4
Calories 434 kcal

Ingredients
 
 

  • 2 cups cooked pasta I used large spirals
  • 1 cup baby spinach roughly chopped
  • 1 lebanese cucumber large, chopped
  • 1 cup cherry tomatoes quartered
  • 1/2 cup red peppers chopped
  • 1/3 cup kalamata olives pitted, 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 & roughly chopped
  • sea salt & cracked black pepper

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon pure maple syrup
  • 1/2 lemon juice squeezed
  • 1/2 cup basil leaves finely shredded

Instructions
 

  • For the dressing: Mix all the ingredients in a small bowl or jug. Adjust to taste.
  • Place the cooked pasta, spinach, cucumber, cherry tomatoes, red peppers, olives, bocconcini, onion, basil and almonds in a large bowl. Season really well with salt and pepper.
  • Drizzle the dressing over the salad until just coated. Toss everything together 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

Keywords

Dinner, Lunch, Salad
Egg Free, Pescetarian, Vegan, Vegetarian
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