Pasta Salad With Bocconcini, Beetroot & Pine Nuts
Pasta Salad With Bocconcini, Beetroot & Pine Nuts
Share Recipe Favourite Download PDFA beautiful, vibrant and fresh salad! Who said pasta salads are bad for you? Not when you combine them with fresh, healthy ingredients that fill you up and nourish your body.
Ingredients
- 2 cups baby spinach chopped
- 2 cups pasta cooked (spirals, bow ties or penne are all great)
- 1 lebanese cucumber sliced into half moons
- 1 cup beetroot cooked, chopped (store bought, canned or roasted)
- 1 cup cherry tomatoes halved
- 1 cup baby bocconcini
- 3 spring onions finely sliced
- 0.5 cup parsley leaves finely chopped
- 0.25 cup pine nuts or almonds, toasted
- 0.25 cup extra virgin olive oil
- 1 lemon juice squeezed
- 2 tbsp mint leaves chopped
- 1 tbsp honey
- sea salt & cracked black pepper
Instructions
- For the dressing: Mix all the ingredients together and season well.
- Place the spinach, pasta, cucumber, beetroot, cherry tomatoes, bocconcini, spring onion, parsley and pine nuts in a large bowl and toss together. Pour over the dressing and combine gently. Add some more seasoning if you like.2 cups baby spinach, 2 cups pasta, 1 lebanese cucumber, 1 cup beetroot, 1 cup cherry tomatoes, 1 cup baby bocconcini, 3 spring onions, 0.5 cup parsley leaves, 0.25 cup pine nuts, 1 lemon, 2 tbsp mint leaves, 1 tbsp honey, sea salt & cracked black pepper
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