Fresh, greens and full of veggies this pasta salad is a firm favourite on the lunch rotation right now. We used our Thai inspired pesto but you can use whatever one is your favourite. Why not mix it up each time with red, green or even chilli. Yum!
200g penne pasta
1 can of peas
100g green beans
1 small broccoli
Mayonnaise to taste
Salt and pepper
1. Start by cooking your pasta in plenty of salted boiling water until tender.
2. Cut the broccoli florets into small pieces, cut the beans into 2cm chunks and add that into the boiling pasta for the last 2-3 minutes so that it’s cooked and tender but not too soggy.
3. While the pasta, broccoli and beans cook grab a big bowl and start prepping your other veggies and the dressing. Drain the peas and add them to thew bowl, zest the lemon and add in the juice of half of it. Season with plenty of black pepper (leave the salt until last) and add in your pesto.
4. Drain the pasta, broccoli and beans and run them under a cold tap until completely cool. Add them to the bowl with your peas and pesto mix. Stir well to combine and taste. Does it need salt? Want some mayonnaise
in there? Now is the time to add it to your preference.
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