Pesto Pasta Salad

This quick and easy salad is a great accompaniment to BBQ meat. I made this tonight to go with my Beef Rissoles but there is plenty left over for lunch tomorrow. Adjust the amount of vegetables and pesto to suit your taste and what you have in the fridge.



Preparation Time 20 minutes
Cooking Time 10 minutes

150g green beans, topped, cut into 5cm lengths
150g snow peas, sliced diagonally
100g broccoli, separated into small florets
375g dried small penne pasta
250g (1 punnet) cherry tomatoes, halved
1 zucchini, thinly sliced crossways
100g red capsicum, thickly diced
3-4 Tbs basil pesto

Cook beans, snow peas and broccoli in a saucepan of salted boiling water for 2 minutes or until tender crisp. Use slotted spoon to remove from pan and refresh under cold running water. Bring water back to the boil. Cook pasta in boiling water following packet directions or until al dente. Drain and rinse well under cold water. Drain well. Place in a large serving bowl.

Stir pesto through pasta. Add the beans, snow peas, broccoli, tomatoes and zucchini to the pasta and toss gently until well combined.

Serves 4