PLEASE NOTE: The Department of Education and Training is currently reviewing the School Canteens and Other School Food Services Policy. The updated policy is expected to come into effect from Term 1 2018.
Pasta salad

Zesty pesto pasta salad

Serves: 8 large salads or 16 side salads

Ingredients

  • 250g uncooked farfelle pasta, or pasta shells
  • ½ cup (80g) basil pesto
  • Juice of 1 lemon (4 tablespoons)
  • 2 tomatoes, diced
  • 2 onions, chopped
  • 200g mixed lettuce leaves, coarsely chopped
  • 1 x 400g can of chickpeas, drained and rinsed

 

Method

  1. Cook pasta in a large saucepan of boiling water, according to packet instructions. Drain cooked pasta, and rinse under cold water. Drain and set aside in a large bowl. 
  2. In a small bowl, combine the basil pesto and lemon juice to make the salad dressing; then gently mix the pesto dressing through the pasta.
  3. In a large mixing bowl, combine the pasta (with dressing), and tomato, onion, lettuce and chickpeas.
  4. Serve as a main item, or in half-size serves for a tasty side dish.

 

Category: Everyday (green)