New favourite, Pasta salad
When pasta salad is done right, it really can bring forth a whole lot a goodness. Choosing light summery ingredients and a healthy alternative pasta can brighten things up and while still being a delicious lunch for the kiddos and grown ups . This recipe will keep you lighter on your feet and feeling so much better for the rest of the day.
In my ideal world there would no longer be those vial mayonnaise drenched, over cooked pasta salads that lend themselves to the convenience section of a supermarket and sorry but how dare they consider themselves a salad, as the term, to me makes me think healthy, fresh and deliciously light and summery food, rather than something that is certainly going to weigh you down.
I have no problem with mayonnaise, don’t get me wrong but I do suggest a better quality one made using healthy oils, most of those mayo’s on the supermarket shelves are usually loaded with heavily processed bad quality oils that we really don’t want to be eating too often and especially not given to our children.
This pasta salad recipe was knocked up fast and most of the ingredients are common to most households and both the kids and I demolished it.
Recipe serves 4-6
Prep time : 5 minutes
Cook time: 15 minutes
Ingredients:
250g Chickpea casarecce pasta, barilla
185g Tuna sirena, italian style, drained
400g butter beans, organic, drained and rinsed
100g green beans
1 red capsicum, diced
1 bunch parsley, chopped
1 lemon
3 Tbs Extra virgin olive oil
Method:
*Cook the pasta in a pan of salted boiling water for recommended cooking time on packet or until aldente’
*Cook the green beans in the pasta water for the last 2 minutes of the cooking time, drain and cool under running water. Slice the green beans into 1cm pieces.
*Add the tuna to a large mixing bowl and flake gently with a fork, combine with butterbeans, pasta, green beans, capsicum, parsley, lemon juice and extra virgin olive oil.
Serve immediately
