Friday, 29 April 2016

Pesto Veg Pasta Salad



Ingredients:

750g pasta shapes
1 jar (190g) green pesto
5 tbsp olive oil
2 large carrots, finely chopped
150g frozen peas
150g frozen sweet corn
100g baby corn, finely chopped 
200g sundried tomatoes, finely chopped
5 tbsp dried basil 
Plenty of black pepper



Method:


  1. Cook pasta, leave to cool a little.
  2. Steam the sweet corn, carrots, baby corn & peas until soft. 
  3. Add the olive oil & pesto to the pasta & mix well. 
  4. Add the steamed veg, chopped sundried tomatoes, black pepper & basil & again mix well. 

Serve cold as part of a buffet or alone as a meal. 



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