Sunday 18 March 2018

Mediterranean Pasta Salad

Kevin Dundon

12oz/350g pasta

1 red pepper

1 green pepper

1 yellow pepper

1 courgette

1 box cherry tomatoes

1 red onion

3 tbsps basil pesto

1oz/25g Parmesan cheese, grated

1oz/25g black olives,

This is my absolute favourite salad of all time. It is very simple to make and is also quite healthy, compared to some of its mayonnaise-based counterparts. It is also an ideal salad to have ready in advance for a special occasion or as an accompaniment to a summer barbecue.

1 Pre-heat the oven to 180°C/Gas Mark 4. Bring a large saucepan of salted water to the boil. Add a little drizzle of olive oil to stop the pasta from sticking. Plunge the pasta into the boiling water and boil according to the packet instructions.

2When the pasta is cooked, strain it into a large colander and leave it under cold running water until the pasta has completely cooled down. Retain it until required.

3Meanwhile, cut the vegetables into even bite-size portions and spread out on a baking tray. Season with a little salt and pepper, drizzle a little oil over the top and roast in the oven for 20-25 minutes, or until all of the vegetables have softened completely. Then allow the vegetables to cool.

4Mix the roasted vegetables and the chilled pasta together. Add some seasoning and the basil pesto and stir until the pesto has completely coated all of the vegetables. Arrange in a large serving bowl and scatter with the grated Parmesan cheese and the black olives. Garnish with a sprig of basil.

Irish Independent

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