This is such a fabulous light lunch that is perfect for a lovely sunny day! It’s packed full of vegetables and the dressing is really light so it’s nice and healthy but filling.
This is a lovely light lunch on it’s own or would be great as a side dish with some grilled fish.
This recipe serves one as a main dish – double up as needed!
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Ingredients
65g fusilli
1/4 red pepper, diced into large bite sized pieces
1/4 yellow pepper, diced into large bite sized pieces
Roughly 5 – 6 cherry tomatoes, halved
A thumb sized piece of cucumber, peeled, de-seeded and diced into large bite sized pieces
6 green olives, halved lengthwise
Handful of basil leaves (around 15), chopped finely
1 small clove of garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon pine nuts, roughly chopped
Directions
- Bring a large pot of water with a drop of olive oil and a pinch of salt to the boil and cook the pasta according to the packet instructions.
- While the pasta is cooking, prepare the vegetables and the dressing. Chop the tomatoes, peppers, cucumber and olives. To de-seed the cucumber, slice down the middle lengthwise then run a teaspoon along the centre to scoop out the seeds. The seeds are very watery so the salad is better without them. Then finely chop the basil and garlic, roughly chop the pine nuts and mix them all together in a small bowl with the extra virgin olive oil and a pinch of salt and pepper.
- When the pasta is cooked, drain completely and toss together with the vegetables and the dressing.
