Mediterranean pasta salad
Many people assume that pasta is fattening, yet it is usually the creamy sauces or dressings that contain all of the calories. This recipe for pasta salad contains all the best ingredients to be found naturally in the Mediterranean: sun-dried tomatoes, plum tomatoes, olives, courgettes, which have been combined to form this delicious and healthy salad. The dressing is also low-fat and contains passata, low-fat fromage frais and basil.
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Mediterranean pasta salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8 oz (225 g) of penne (pasta quills)
- 4 oz (115 g) of baby courgettes
- 4 oz (115 g) of baby plum tomatoes
- 3 ½ oz (100 g) of mixed salad leaves
- 1 tin of artichoke hearts, drained
- 1 oz (30 g) of sun-dried tomatoes
- 1 oz (30 g) of pitted black olives
- 1 tbsp of olive oil
- Salt and pepper
- torn basil leaves to garnish
For the dressing
- 4 tbsp of passata (sieved tomatoes)
- 2 tbsp of low fat fromage frais
- 1 tbsp of unsweetened orange juice
- 1 bunch of fresh basil leaves, shredded
Method
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- Cook the penne in boiling water until just cooked (al dente). Drain and then return the pasta to the pan.
- Add the olive oil and stir well with a wooden spoon.
- Chop the dun-dried tomatoes into thin slices and add to the pasta.
- Slice the black olives and add to the pan.
- Season with salt and pepper and mix well.
- Wash the courgettes and trim the ends. Cut into thin slices and add to the pasta.
- Halve the artichoke hearts and the plum tomatoes and mix with the rest of the ingredients.
- Prepare the dressing by blending together the passata, fromage frais and the orange juice until smooth.
- Stir in the shredded basil leaves and mix into the pasta salad.
- Arrange the salad leaves in a serving dish and spoon the pasta salad on top.
- Garnish with the torn basil leaves and serve.
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