Roasted capsicum, cherry tomato and pesto pasta salad


Roasted capsicum, cherry tomato and pesto pasta salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 350g dried farfalle pasta
  • 1 bunch fresh basil, leaves picked
  • 20g (1/4 cup) finely grated parmesan
  • 1 tablespoon pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-fat Italian dressing
  • 1 garlic clove, coarsely chopped
  • 1 bunch rocket, torn
  • 125g cherry tomatoes, halved
  • 80g (1/3 cup) drained bottled roasted capsicum
  • 75g (1/3 cup) Sandhurst 100% Fat Free Artichoke Hearts, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 2 tablespoons sliced kalamata olives


  • 1
    Cook the pasta in a large saucepan of lightly salted boiling water following packet directions. Rinse under cold running water. Drain. Transfer to a large bowl.
  • 2
    Process the basil, parmesan, pine nuts, lemon juice, dressing and garlic in a food processor until smooth. Season with salt and pepper.
  • 3
    Add rocket, tomato, capsicum, artichoke, celery and olive to pasta. Season with salt and pepper. Toss to combine. Divide among serving dishes. Top with pesto.



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