Mediterranean Pasta Salad

This light and refreshing pasta salad is a great vegan friendly staple—just add your preferred source of protein on the side. Your gut microbes will love you for getting every colour of the rainbow in this recipe! Take this travel friendly meal with you to work for lunch and you’ll be dreaming of your next Mediterranean adventure.

Mediterranean Pasta Salad

(DF, RSF & Vegan)

Serves 2

INGREDIENTS:

• 230g strozzapreti pasta
• 1/2 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 yellow capsicum, finely chopped
• 3/4 cup kalamata olives, pitted
• 1/2 cup artichokes, roughly chopped
• 1/4 cup parsley, roughly chopped
• 1/2 cup basil, roughly chopped
• 1/4 cup pine nuts

Zesty Lemon Dressing

• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 2 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1 tablespoon organic maple syrup

METHOD:

Bring a large pot to the boil and cook pasta according to packet instructions.

In the meantime, prepare salad ingredients and the zesty lemon dressing. Set aside.

Once the pasta is cooked, rinse well with cold water and toss with a little olive oil. Pour pasta into a large serving bowl or divide into two bowls if eating immediately.

Add red onion, cherry tomatoes, capsicum, olives, artichokes and parsley. Toss until well combined, then add pine nuts and season with salt & pepper. Garnish with basil and pour over lemon dressing just before serving.

Serve immediately or keep in an airtight container in the refrigerator for 3-4 days.