Garden pasta salad

By Hope Malau
12 June 2017

Make this fresh garden pasta salad with various green veggies – a perfect no-fuss lunch for work or school.

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.

Find Love!