Fancy something different for lunch? As I mentioned a few posts ago summer to me means salads and whilst I love fresh garden salads any day of the week sometimes I crave a more hearty salad. In this salad recipe I use little past shapes to increase the carbohydrates but its still light enough to enjoy on its own.
The soft pasta, pairs well with the crunch of the red pepper and the tangy dressing. To make it a little different I've used chives, both stalks and flowers, the flowers are so pretty and taste amazing too.
Ingredients - Serves 3-4
200g pasta, small shapes work well*
½ Red pepper, finely diced
16 Basil leaves, shredded
16 Chive stems, finely cut
3 Chive flower heads, optional
2 Tsp Sun-dried tomato paste
2 Tbsp Red wine vinegar
1 Tbsp Extra Virgin Olive Oil
1 Clove of garlic, chopped
Salt & Pepper
*If you can't find the little pasta shapes, orzo (like a large grain of rice) works well too.
Cook the pasta as per cooking instructions, drain and rinse in cold water. While the pasta is cooking, prepare your other ingredients.
To make the dressing add all ingredients to a food processor and process until you have a smooth dressing.
Add the herbs and red pepper to a bowl and add the cooked and cooled pasta, toss everything together.
Pour over the dressing and stir to combine. Serve straight away.