Tuesday, 20 May 2014

Storcupboard Pasta Salad

This is dead simple but wonderful for using up those ends of jars. It's very versatile you could pretty much put what you want in it. I used aubergine pesto on this occasion as I had it open but any sort of pesto would do.

Storecupboard Pasta Salad
(Serves 1)

60g dried pasta
chunk cucumber, chopped
handful cherry tomatoes, halved/quartered
half a roasted pepper, chopped
1-2 sundried tomatoes, cut into strips
3 artichoke hearts, quartered
chunk cheese, cut into cubes
chunk salami, cut into cubes
1-2 stems of wild garlic, chopped
1 large tsp pesto

Bring a pan of water to the boil and cook according to packet instructions. Drain,run under the cold tap and then drain again well.

Put all the ingredients into a bowl, add in the pesto and stir to combine. Serve.

No comments:

Post a Comment