Pasta Salad With Bocconcini, Beetroot & Pine Nuts
A 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.
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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
- 1/2 cup parsley leaves finely chopped
- 1/4 cup pine nuts or almonds, toasted
- 1/4 cup extra virgin olive oil
- 1 lemon juice squeezed
- 2 tablespoons mint leaves chopped
- 1 tablespoon 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, 1/2 cup parsley leaves, 1/4 cup pine nuts, 1 lemon, 2 tablespoons mint leaves, 1 tablespoon honey, sea salt & cracked black pepper
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