Super simple, super fast and super tasty, this pasta salad ticks all the boxes.
Ingredients
- 1 x 500g pkt dried shell pasta
- 1 lemon
- 150g goat's cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons baby capers
- 1 x 80g pkt baby rocket leaves
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Transfer to a large heatproof bowl.
- Step 2Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to remove the skin. Use a small sharp knife to remove the white pith and cut the rind into long, thin strands.) Juice the lemon.
- Step 3Sprinkle the warm pasta with goat’s cheese. Add the lemon zest and lemon juice, oil and capers. Gently toss until just combined. Taste and season with salt and pepper. Cover pasta with plastic wrap and set aside for 15 minutes to cool slightly.
- Step 4Add the rocket leaves. Gently toss until just combined and serve.
- Vegetarian
Nutrition
2638 kj
Energy
19g
Fat Total
7g
Saturated Fat
5g
Fibre
22g
Protein
17mg
Cholesterol
210.74mg
Sodium
1g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Australian Good Taste
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