Roasted Meditarranean Vegetable Pasta Salad

This colourful salad is hearty and delicious. Full of flavourful healthy ingredients it will keep you fuller for longer.

If you want to add a bit more protein, crumbled feta cheese on top works well!

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

You’ll need:

2 red or yellow peppers, diced (380g)

1 courgette, sliced (250g)

1 red onion, cut into chunks (200g)

1 clove garlic, finely chopped

25g pack basil, torn

100g sun dried tomato paste

1 tbsp olive oil

150g wholewheat pasta

4 handfuls Baby Leaf Salad (100g)

What to do:

• Preheat the oven to 200oC, gas mark 6.
• Place peppers, courgette, onion, garlic and half the basil in a large roasting tin and stir in the tomato paste and oil, season and roast for 25 minutes. Allow to cool slightly.
• Meanwhile, cook the pasta in boiling water for 10 minutes until tender, drain then toss into the cooked vegetables. Set aside and allow to cool.
• Stir the vegetable mixture into the salad with the remaining basil and serve.

Nutritional Analysis (per serving)

Calories: 326 / Protein: 8.7g / Carbohydrate: 36g / Sugar: 13.5g / Saturated Fat: 2.1g / Fibre: 5.1g / Salt: 0.9g

Recipe by: www.makemoreofsalad.com

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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