Last-Minute Veg-Packed Pasta Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This delicious veg-packed pasta salad is a great last-minute lunchbox favourite you can throw together in minutes. Perfect for busy days with little time. Gluten free, dairy free, vegetarian (vegan option).
Servings: 4 servings
Ingredients
- 200 g (7 oz) wholegrain pasta of choice (gluten free works great, too)
- a few handfuls of frozen sliced bell peppers or 2 bell peppers, finely sliced (raw tastes better, but frozen is super convenient!)
- 2 tablespoons pesto (shop-bought, or better yet, homemade* - check labels if dairy free/vegan and using shop-bought)
- 1/2 long English cucumber, diced
- a few handfuls of pitted olives (green or black, your choice)
- 4 spring onions (scallions), finely sliced
- a decent chunk of Cheddar cheese, cut into small cubes (leave out for vegan/dairy free)
- fresh ground black pepper and extra virgin olive oil, to taste
Instructions
-
Cook your pasta according to packet instructions (if you have planned ahead, this can be done the night before). Meanwhile, prep your veg and cook your peppers if using frozen ones (I do this in the microwave, but you can fry them for a few minutes if you prefer). Mix everything together in a big bowl. Serve warm or cold.
Recipe Notes
*I love making batches of my 30-second parsley pesto and freezing in ice cubes trays to have on hand for quick meals whenever (I just defrost a couple of portions as needed)