This evening’s meal was a pasta salad. I love pasta so since I was missing a couple of the ingredients I made a few tweaks to the recipe and the result was excellent (if I do say so myself!)
A warm pasta salad with a light and creamy sauce served with plenty of green
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
- 100 g. of wholewheat pasta uncooked weight
- 2 sundried tomatoes dried or jarred
- 2 cherry tomatoes
- 2 tbsp of low fat Philadelphia cheese
- 2 tbsp of grated Parmesan cheese
- 1 pinch of mixed herbs
- 2 pinch of black pepper
- 1 pinch peperoncini or chilli pepper
- 2 pinch of oregano
- 1 handful rocket
- 25 g. of mixed nuts
Prepare the pasta following package directions, omitting any suggested fat or salt.
Meantime, place the sundried tomatoes in a bowl and just cover with boiling water. Set aside to rehydrate for 10 minutes. After this time, chop into 1cm (½") pieces.
Chop the cherry tomatoes into small pieces
Once the pasta is cooked and drained, stir in the rest of the ingredients.
This can be served warm or at room temperature.