How to make a delicious and comforting pasta salad!
Save time by roasting a big batch of your favourite winter veg that you can use throughout the week – sweet potato, beetroot and pumpkin all go well in a salad.
Think quinoa, millet, pasta or rice to give your salad some oomph.
Go to town with your favourite greens – kale, spinach or a mix of leaves.
We love adding legumes like chickpeas, lentils and beans or a delicious feta or goat’s cheese.
Add in some citrus, either the juice in the dressing or grate the zest over the salad to give your salad the perfect lift!
These tips give you something to experiment with but we’ve also included the recipe for our favourite Chickpea and Vegetable Pasta Salad.
Place the pumpkin in a baking dish with a little olive oil and salt and roast in the oven until cooked and slightly caramelised. This should take around 30-40 mins.
While the pumpkin is roasting, cook the pasta and drain well. Then mix in a large bowl with the cooked chickpeas.
Blanch the carrot, capsicum and broccolini separately being careful not to over cook them as they will lost their crispness and beautiful colour. Add the vegetables to the pasta and chickpeas.
Whisk the lemon juice, rind oil and apple cider vinegar in a small bowl to make the dressing. Mix the dressing through the pasta and vegetables and season with salt and pepper.
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