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 +1

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Resources & guidelines

Plan a menu

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

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