Pasta Salad With Bocconcini, Beetroot & Pine Nuts
Pasta Salad With Bocconcini, Beetroot & Pine Nuts
A beautiful, vibrant and fresh salad!! Who said pasta salads are unhealthy? Not when you combine them with fresh, healthy ingredients that fill you up and nourish your body.I usually use feta or goat’s cheese with this type of salad, but the @lacasadelformaggio Bambini bocconcini adds a whole new level of texture and flavour. You’ve got to give it a try!!!
Ingredients
- 2 cups spinach chopped
- 2 cups pasta cooked, eg. spirals, bow ties or penne
- 1 lebanese cucumber sliced into half moons
- 1 cup beetroot cooked, chopped (store bought, canned or roasted)
- 1 cup cherry tomatoes halved
- 1 cup bambini bocconcini lacasadel formaggio
- 3 spring onions finely sliced
- 1/2 cup parsley finely chopped
- 1/4 cup pine nuts toasted (could also use toasted almonds)
Dressing:
- 1/4 cup olive oil extra virgin
- 1 lemon juiced
- 2 tablespoon mint chopped
- 1 tablespoon honey
- sea salt
- cracked black pepper
Instructions
Method:
- For the dressing: Mix all ingredients together and season well.
- In a large bowl add the spinach, cooked pasta, cucumber, beetroot, cherry tomatoes, @lacasadelformaggio bocconcini, spring onion, parsley and pine nuts (or almonds). Toss the salad together. Then pour the dressing onto it and combine gently. Add some more seasoning if you like.
Nutrition
Calories: 355kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 53mgPotassium: 624mgFiber: 5gSugar: 11gVitamin A: 2515IUVitamin C: 43mgCalcium: 74mgIron: 3mg
Keywords
