Christmas Inspired Pasta Salad

This pasta salad recipe came to life as I wanted to create a recipe that reminded me of Christmas, one that is great for entertaining but at the same time also nutritious. I love cooking with pulse pasta and used a chickpea pulse pasta in this recipe. I am a massive fan of pulse pasta as they much higher in protein (~26g per 125g) and fibre (~9g per 125g) compared to regular pasta, but honestly you can use any pasta you like in this recipe.

Serves ~6-8 as a side salad

Ingredients

250g dried pasta, I used San Remo Pulse Pasta

1 red onion, thickly sliced

2 red capsicums

1 large handful basil

1/2 cup olives, chopped

1/2 tsp dried oregano

2 tbs extra virgin olive oil + extra for baking

1 tbs balsamic vinegar (not balsamic glaze ), I used Coconut Balsamic Vinegar

Salt, to taste

Feta cheese, optional and not pictured

Method

1. Cook the pasta according to the packet instructions, once cooked drain pasta and cool it down a bit before placing into the fridge to completely cool

2. While the pasta is cooking preheat the oven to 220 degrees C

3. Place the 2 whole capsicums onto a lined baking tray

4. Place the sliced onion onto a lined baking tray, drizzle and mix with olive oil

5. Once the oven has reached temperature place the capsicum’s and onion into the oven. Roast for ~30 minutes, rotate the capsicum’s halfway through cooking. Once the onion has browned slightly and the capsicum’s have also browned and softened they are ready to be removed from the oven.

6. Immediately place the capsicum’s into a bowl and cover with glad wrap, this allows the capsicum’s to sweat, making it easier to remove the skin.

7. Once the capsicum’s have cooled slightly (~5 minutes), peel and discard the skin. Remove the stem and chop the capsicum into bite-sized slices

8. Next prepare the salad dressing by mixing the olive oil, balsamic vinegar, oregano and salt in a small bowl

9. In a large bowl add the cooled pasta, olives, capsicum, onion, basil, and salad dressing. Mix well and the salad is ready to serve.

SERVING SUGGESTIONS: This would also be amazing & extra christmas-ey with some feta cheese on top. This salad lasts well in the fridge too, the basil leaves will start to discolour & soften however, so if you're wanting to keep it in the fridge you might like to add these once ready to serve.