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!!!

Serves 4

Ingredients:

• 2 cups spinach, chopped

• 2 cups cooked pasta (eg. spirals, bow ties or penne)

• 1 Lebanese cucumber, sliced into half moons

• 1 cup cooked beetroot, chopped (store bought, canned or roasted)

• 1 cup cherry tomatoes, halved

• 1 cup @lacasadelformaggio Bambini bocconcini

• 3 spring onions, finely sliced

• ½ cup parsley, finely chopped

• ¼ cup pine nuts, toasted (could also use toasted almonds)

  Dressing:

• 1/4 cup extra virgin olive oil

• 1 lemon, juiced

• 2 tbsp chopped mint

• 1 tbsp honey

• Seal salt & Pepper

Method:

1. For the dressing: Mix all ingredients together and season well.

2. 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.