Fresh vibrant and ready in 15 minutes, try this protein and fibre packed Roasted Red Pepper and Tomato Pesto Pasta Salad. Perfect for meal prep and speedy lunches and is naturally plant-based and gluten-free.
Serves
4
Prep time
15min
High in Protein
High in Fibre
Ingredients
Pesto
30g walnuts
1 large roasted red pepper, from the jar
75g sun-dried tomatoes, from the jar
1 garlic clove, peeled
1/2 lemon, juiced (1 tbsp)
2 tbsp extra-virgin olive oil
1 tbsp tomato puree
1 bunch basil, 25g
2 tbsp nutritional yeast
Salt and pepper
Pasta
225g Explore Cuisine Organic Red Lentil Elbows
200g cherry tomatoes, halved
1 red onion, thinly sliced
1 tin butterbeans, drained (drained weight 240g)
2 large roasted red peppers, from the jar (approx. 85g)
80g pitted olives, sliced
2-3 handfuls rocket
Method
1. Start by making the pesto. Add all of the ingredients to a small blender or food processor and blitz to paste, some small chunks are OK. Place in the fridge in a sealed container until needed (this will last for 1 week).
2. Cook the Explore Cuisine Organic Red Lentil Elbows in a large pot of boiling water for 6 minutes, until al dente. Drain and rinse under cold water to cool down.
3. Prepare the other salad ingredients and add to a large mixing bowl.
4. Add the Explore Cuisine Organic Red Lentil Elbows, to the bowl. Spoon in most of the pesto (you may have some leftover) and then toss well to evenly coat all of the pasta salad.
5. Serve right away into 4 bowls and enjoy. Or, keep for later and store in a sealed container in the fridge for 2-3 days.
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