Zesty pesto pasta salad

Schools

Makes 8 medium bowls or 16 sides

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g Main meal

Ingredients

Uncooked farfelle pasta, or pasta shells - 250g

Basil pesto - ½ cup (80g)

Lemon Juice - of 1 lemon (4 tablespoons)

Tomatoes, diced - 2

Onions, chopped - 2

Mixed lettuce leaves, coarsely chopped - 200g

Chickpeas, drained and rinsed - 1 x 400g can

Method

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.
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.
In a large mixing bowl, combine the pasta (with dressing), and tomato, onion, lettuce and chickpeas.
Serve as a main item, or in half-size serves for a tasty side dish.

Early childhood services OSHC Main meal

Early childhood services OSHC Main meal

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Resources & guidelines

Plan a menu

Provide tasty meals and snacks that meet infants’ nutrition needs.

Early childhood services

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.