Garden pasta salad

By Drum Digital
18 November 2015

Preparation: 10 min

Cooking: 8 min

Serves 6-8

250 g pasta, such as penne, fusilli or farfalle

30 ml (2 T) olive oil

60 ml (¼ c) plain yoghurt

zest of one lemon

2 sprigs mint, chopped

2 sprigs coriander, chopped

2 sprigs parsley, chopped

45 ml (3 T) fresh chives, snipped

salt and pepper

100 g baby spinach leaves, washed

50 g feta cheese, cubed

100 g frozen peas, thawed

150 g cherry tomatoes, halved

150 g rocket

1. Cook the pasta in a pot of boiling salted water for 8 minutes. Remove from the heat and drain. Lightly toss in 1 T of olive oil.

2. In a bowl combine the yoghurt, lemon zest, mint, coriander, parsley and chives. Whisk in the remaining olive oil and season with salt and pepper. Set aside in the fridge until needed.

3. Toss the pasta with the baby spinach leaves, feta cheese, peas, tomatoes and rocket leaves.

4. Just before serving toss the salad with the yoghurt dressing.

Optional: add ham, chicken or tuna for a heartier meal.

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