Summer Pasta Salad
Serves 6.
Introducing our February recipe of the month by Lincoln Place.
Ingredients
your favourite pasta shape (we use fusilli or penne here)
3 capsicum
1 asparagus
1 can of chickpeas
1 bag of rocket
140g feta
dill, chives, and basil (or any trio of your favorite herbs)
2-3 lemons
2 cloves of garlic
2 tbs red wine vinegar
1 tsp dijon mustard
1/2 cup extra virgin olive oil
3/4 tsp salt
freshly cracked pepper
Method
Step 1. Preheat oven to 220°C. Place sliced capsicum and asparagus on a large baking tray. Add the olive oil, salt, and pepper. Toss to coat. Roast for 10-12 minutes – veggies should still have a nice bite to them. Let cool.
Step 2. Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook until just al dente. Drain, toss with a little olive oil, and let cool.
Step 3. Make the salad dressing while the veggies and pasta are cooling. In a medium bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, dijon, salt, and pepper. Stream in the olive oil slowly, whisking constantly until the dressing comes together. Season to taste with additional salt and pepper if desired.
Step 4. Assemble the pasta salad. Add cooled pasta to a very large mixing bowl. Add the roasted capsicum and asparagus. Stir to combine. Add the chickpeas, dill, chives, basil, feta, and rocket and toss again to combine. Pour the vinaigrette over the pasta salad and toss once more to combine. Season to taste with salt and pepper if desired. You can serve this at room temperature, or chill in the fridge for 3 hours for best flavour.
Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!