Pasta Salads are the best! They're quick and easy with a big hit of vegetables, and versatile enough to switch out ingredients you don't like or have on hand. This pasta salad is a nod to the 90s, complete with bowties and sun-dried tomatoes. There's plenty of greens, tang from pesto, and crunch from toasted almonds.
If you're wanting to add more protein, try a can of tuna or some smoked fish. Perfect for lunch, a light dinner, or to take to a picnic.
Ingredients 14
For The Salad
To Serve
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Method 5
Preheat the oven to 160 degrees. Spread the nuts in a small baking tray and toast the for 8-10 minutes or until deep brown and smelling nutty. Remove from the oven and allow to cool completely then roughly chop.
Meanwhile, bring a large pot of salted water to the boil and cook the to packet instructions.
While the pasta is cooking, cut the into bite size pieces, cut the into halves and thinly slice the . In the last 3 minutes of the pasta cooking, add the green beans to the pot. Once they're bright green and the pasta is al dente, drain and set aside.
In a large bowl combine the , , , and lots of cracked . Tip the warm and into the dressing bowl and stir to coat.
Add the , , and , if using, and mix through. Add the and crumble in the , then gently stir through. Taste and adjust seasoning if necessary, then serve topped with chopped parsley.
Clove Kitchen's tips
You can substitute lots of ingredients in this recipe. Thinly sliced broccolini or peas would be lovely instead of the green beans. You could use capers instead of olives and marinated capsicum instead of sun-dried tomatoes. If you don't have feta, try goat cheese or ricotta and throw in whatever herbs you have that need using.
