Learn the art of dining with this tasty side of tomato and olive pasta salad, straight from the garden.
Ingredients
- 200g dried small-shell pasta
- 1 garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons finely chopped fresh oregano leaves
- 250g cherry tomatoes, halved
- 1 small yellow capsicum, diced
- 1/4 cup pitted kalamata olives, roughly chopped
Method
- Step 1Cook pasta and garlic in a large saucepan of boiling, salted water following packet directions until tender. Drain. Finely chop garlic.
- Step 2Meanwhile, place oil, vinegar and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 3Place pasta, garlic, tomato, capsicum, olives and oil mixture in a bowl. Toss to combine. Serve.
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
1389 kj
Energy
16g
Fat Total
3g
Saturated Fat
3g
Fibre
7g
Protein
107.39mg
Sodium
2g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Beef rissoles, grilled Italian sausages, roast beef or lamb skewers.
Related Video
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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