Pesto Pasta Salad
An easy, wholesome, and most importantly super delicious pasta salad with roasted corn, bell peppers, arugula and a creamy, flavorful avocado feta pesto. Leftovers can be easily stored in the fridge and suggestions on how to serve this salad can befound in the post above.
Kochutensilien
- 1 fryining pan
- 1 medium-sized small pot
- 1 emergency blender + a tall container or ablender or food processor
Zutaten
Pasta Salad
- 100 g whole grain short cut pasta (~3.5 oz)
- 1 small can of golden corn (whole kernel)
- 1 teaspoon vegetable oil
- 8-10 sun-dried tomatoes
- 1 red bell pepper
- 80 g fresh arugula (~2.8 oz) (in toatall 3.6 oz or 125g grams)
Avocado Feta Pesto
- 50 g arugula salad (1.8 oz)
- 30 g fresh soinach leaves (~1oz)
- 50 g avocado (flesh) (~1.8 oz)
- 50 g feta cheese (fat-reduced) (~1.8 oz)
- juice of 1 lime
- a handful of fresh basil leaves (about 2 sprigs)
- pinch of salt
Anleitungen
Pasta Salad
- Cook the pasta al dente according to the package directions, then drain it and let it cool briefly in a colander.
- Meanwhile, fry the corn with the oil in a pan over medium heat for about 5 to 7 minutes. Salt them generously.
- Wash the bell pepper and arugula, spin or shake the lettuce dry. Cut bell pepper and sun-dried tomatoes into small pieces.
Pesto
- Thoroughly wash the arugula, basil and spinach and add them together with the remaining ingredients to a tall container (alternatively to the blender or food processor) and blend them to a smooth pesto.
Serve
- Add the pasta, arugula, corn, sun-dried tomatoes, bell pepper pieces, and the pesto to a large bowl and mix it well.
Notizen
nutritional values per serving:
- calories: 377 kcal
- fat: 10 g
- carbohydrates: 50 g
- protein: 16 g
Nährwerte
Calories: 377kcal
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