Ingredients
Ingredients (use vegan versions):
- 500g tricolour pasta
- salt
- 4 spring onions
- 1 box of baby vine tomatoes/pomodorino or cherry tomatoes
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- cucumber
- medium-sized tin of sweetcorn (optional)
- 5 Tablespoons of your favourite vinaigrette**
- pine kernels and fresh basil leaves
Bring a large pan of water to the boil and add in a hefty pinch of salt. Cook according to instructions or until they are slightly firm (al dente). Drain and leave to cool. Chop the spring onions, tomatoes (in half), peppers and cucumber, and mix with the pasta. Stir in the sweetcorn (optional), then pour over the vinaigrette **(eg. extra virgin olive oil , balsamico vinegar, garlic powder, Italian herbs, salt and pepper).
Season to taste and garnish with pine kernels and basil leaves.
Great for a packed lunch for an active day out.
Nutrition per 250g portion: 545 calories, 12g fat, 100g carbohydrate, 16g protein, 8g dietary fibre
Serves: 4
Preparation time: 30 mins