The secret to a perfect summer pasta salad is a lots of veggies and a light vinaigrette dressing – the perfect on-the-go lunch or to pack for a picnic in the park. A little bit of crumbled feta on top is a really lovely addition but it’s equally delicious without. Guaranteed no soggy sandwiches!
Veggie pasta with lemon vinaigrettePrint This
- 1 red pepper, sliced
- 1 courgette, sliced and halved
- 200g cherry tomatoes, halved
- 70g black olives, halved
- 230g farfalle pasta, uncooked
- Handful of rocket leaves
- 120g crumbled feta [optional, to serve]
- Basil leaves, to garnish
- FOR THE LEMON VINAIGRETTE
- 2 tbsp of lemon juice
- 1/2 tsp of lemon zest
- 3 tbsp of extra virgin olive oil
- 1/2 tsp of Dijon mustard
- Pinch of pepper
- Pick of salt
Instructions Begin by preheating the oven to 180c and placing the sliced pepper and courgette onto a baking tray. Drizzle with oil of choice, season with salt and place into the oven to roast for 25 minutes.
 Meanwhile prepare the vinaigrette by combining all the ingredients together in a bowl.
 Also cook the pasta as per instructions. Once cooked drain and rinse with cold water and then empty into a large bowl along with the cherry tomatoes, black olives, and rocket leaves.
 Once the peppers and courgette have roasted add them to the same bowl and pour over the vinaigrette.
 Combine well and split between 3. If having with feta crumble it on top, and then finish by adding some chopped basil leaves. Enjoy!