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Pasta Salad with Summer Vegetables
Pasta Salad with Summer Vegetables

Pasta Salad with Summer Vegetables

A wholesome pasta salad with a creamy yoghurt and herb dressing. Perfect as a pre-prepped lunchbox meal, or as a weekend braai side.

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You Will Need:

  • 2 cups (500 ml) small pasta shells (or orechiette), uncooked
  • 2 T (30 ml) olive or canola oil
  • 350 g baby marrows, sliced on the diagonal
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 1 red pepper, chopped
  • 2 spring onions, sliced with green tops
  • 1 wheel feta cheese, crumbled
Dressing
  • 2 cups (500 ml) small pasta shells (or orechiette), uncooked
  • 2 T (30 ml) olive or canola oil
  • 350 g baby marrows, sliced on the diagonal
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 1 red pepper, chopped
  • 2 spring onions, sliced with green tops
  • 1 wheel feta cheese, crumbled
Dressing
You will need You will need
Mix together Mix together
Also great as a side dish Also great as a side dish

Method:

Cook the pasta for about 7 - 9 minutes until al dente (follow the pack instructions).

Drain in a colander and rinse briefly under running water, then transfer to a large mixing bowl and set aside.

Whilst cooking the pasta, heat the oil in a large, wide pan and stir-fry the baby marrows over high heat.

Cook until lightly browned, then season with Vegetable Spice and remove from the heat.

Toss the fried baby marrows into the cooked pasta, along with the red peppers, spring onion, and feta.

Mix all the dressing ingredients together and add.

Stir to mix well.

Cover and refrigerate until ready to serve.

Serve cold or at room temperature in a lunchbox.

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Pasta Salad with Summer Vegetables

A wholesome pasta salad with a creamy yoghurt and herb dressing. Perfect as a pre-prepped lunchbox meal, or as a weekend braai side.

Pasta Salad with Summer Vegetables

You Will Need:

  • 2 cups (500 ml) small pasta shells (or orechiette), uncooked
  • 2 T (30 ml) olive or canola oil
  • 350 g baby marrows, sliced on the diagonal
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 1 red pepper, chopped
  • 2 spring onions, sliced with green tops
  • 1 wheel feta cheese, crumbled
Dressing

Method:

Cook the pasta for about 7 - 9 minutes until al dente (follow the pack instructions).

Drain in a colander and rinse briefly under running water, then transfer to a large mixing bowl and set aside.

Whilst cooking the pasta, heat the oil in a large, wide pan and stir-fry the baby marrows over high heat.

Cook until lightly browned, then season with Vegetable Spice and remove from the heat.

Toss the fried baby marrows into the cooked pasta, along with the red peppers, spring onion, and feta.

Mix all the dressing ingredients together and add.

Stir to mix well.

Cover and refrigerate until ready to serve.

Serve cold or at room temperature in a lunchbox.

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