Summer Pasta Salad Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

350g of penne pasta
500g of fresh broad beans
290g jar of Sacla' Artichokes in oil, drained
1 large ripe avocado
4 ripe tomatoes, chopped roughly
2 x 150g balls of Mozzarella, drained and chopped
a large bunch of fresh basil leaves, roughly torn
FOR THE ROASTED RED PEPPER DRESSING:
2 tbsp of Sacla' Roasted Red Pepper Pesto
4 tbsp of extra virgin olive oil
the juice of 1/2 a lemon
sea salt and freshly ground black pepper

Instructions

Bring a large pan of water to the boil and cook the penne according to your liking. Using plenty of water is one of the secrets to well-cooked pasta.

Drain and refresh it under cold running water and then let it wait for a few minutes while the other ingredients catch up.

Now bring a small pan of lightly salted water to the boil. Shell the broad beans and simmer them gently in the water for a few minutes.

Drain and leave to cool before popping the bright green beans out of their tough outer skin. Just ditch the skins and pods.

Halve the avocado, remove the stone, and peel and cut into rough pieces.

Tip the pasta into a large serving bowl and stir in the broad beans, chopped tomatoes, avocado, mozzarella, Sacla' Artichokes and basil leaves. Season well. Mix the dressing, pour over the top of the salad and serve.

You'll soon see why we think the artichokes and red pepper dressing are the Fred and Ginger of pasta salads...