Mediterranean Pasta Salad
OMG, my new pasta salad obsession has lead me to create this ripper. So full of flavour, it’s delightful! Just give it a try, trust me!
Servings 4
Calories 1414
Ingredients
- 200 g cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 tsp brown sugar
- pinch sea salt
- 3 cups pasta cooked, I used large spirals
- 330 g jarred roasted red peppers store bought, thinly sliced
- 1 lebanese cucumber sliced
- 0.5 cup parsley leaves chopped
- 1 red onion small, finely diced
- 2 cups cooked chicken sliced or chopped (store bought roast chook, poached or baked)
- 80 g goat's cheese crumbled
- 0.333 cup pine nuts toasted
- Dressing
- 0.25 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp brown sugar
- 1 tsp dried basil
- 1 tsp garlic crushed, optional
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- Place the cherry tomatoes on the tray, drizzle over the olive oil and sprinkle with the brown sugar and salt. Mix with your hands and roast for about 20 minutes. Remove and let cool.200 g cherry tomatoes, 1 tbsp extra virgin olive oil, 1 tsp brown sugar, pinch sea salt
- For the dressing: Mix all the ingredients in a small bowl or jug. Adjust to taste.1 tbsp extra virgin olive oil, 0.25 cup red wine vinegar, 1 tsp brown sugar, 1 tsp dried basil, 1 tsp garlic
- Place the cooked pasta, red pepper strips, roasted cherry tomatoes, cucumber, parsley, red onion, chicken, goat's cheese and pine nuts in a large bowl. Drizzle over half the dressing and toss well. Season and then decide if you want to add the rest of the dressing (some might prefer it not being so wet).3 cups pasta, 330 g jarred roasted red peppers, 200 g cherry tomatoes, 1 lebanese cucumber, 0.5 cup parsley leaves, 1 red onion, 2 cups cooked chicken, 80 g goat's cheese, 0.333 cup pine nuts