This recipe is a slight variation on one from my friend Lani. It's easy to prepare, tastes great and lasts a few days in the fridge. This makes it the perfect summer recipe in my books.
Recipe
Ingredients
- 500 g 18oz dried small pasta - I think spirals are best as they grab the other ingredients. The coloured spirals add a bit of interest too.
- 50 g 2oz sundried tomato
- 10 capsicum stuffed olives cut into thirds
- ½ block of low-fat feta cheese about 100g/3.5oz cut into little cubes
- 50 g 2oz toasted pine nuts
- 1 small jar of pesto sauce
- olive oil
Instructions
- Cook the pasta by following the directions on the packet. Drain it and quickly place in a bowl. Toss with 2 tablespoon olive oil and then add the pesto sauce and stir until it's evenly distributed. Refrigerate until cool. This can all be the day before serving.
- When you're ready to serve, add the rest of the ingredients to the pasta and mix through.
Enjoy!
Notes
I prepared the pasta and cut up all the rest of the ingredients the day before.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
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