Pesto pasta salad
“Pasta makes a perfect lunchbox filler, and pesto makes it all the more tasty. Mix up the veg with whatever you have, peas or sweetcorn make a great addition.” – Phil Mundy
Ingredients
50g pasta shapes (uncooked weight)
40g (3tbsp) soft cheese
1 tbsp pesto
8 cherry tomatoes, halved
1/4 pepper, diced
Served with…
1/4 cucumber, cut into sticks
2 slices wafer thin ham
2 breadsticks, broken into shorter lengths
1 piece fruit
Preparation
Cook pasta in boiling water according to pack instructions. Drain and rinse under cold running water, drain again and leave until completely cooled.
In a bowl, mix together soft cheese and pesto, stir in the cooked pasta, tomatoes and pepper. Spoon into a lunchbox and chill.
PREP AHEAD:
Cooked pasta will keep in the fridge for 3 days in a Zipper® Bag or can be frozen for up to a month. The finished pasta salad will keep for up to 2 days in the fridge.
TIP:
Swap ham for any other cooked meat, veggie alternative or a hardboiled egg.
