Rainbow Pasta Salad
Lunch or dinner, snack or side, this super quick, high-protein pasta dish is hearty, tasty and a bit of a lifesaver when you are in need of a WFH lunch or ready-made, easy fridge dinner. To be enjoyed warm or cold.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large pan of water onto the stove and bring to a boil (or use the kettle!). Season with salt and drop in the dried pasta. Cook according to the packet instructions.
Step 2
While the pasta is cooking, chop the red onion (if using), the cucumber, tomatoes and red pepper, slice the radishes and chop the dill.
Step 3
Drain the pasta well before stirring through the sundried tomato paste or pesto.
Step 4
Mix with all the chopped ingredients, the drained chickpeas and crumble in the feta. Taste for seasoning. It's unlikely you will need salt, but you will need pepper. Serve warm, or cold for a quick WFH lunch or easy dinner.
- Ingredients
- Based on 4 servings
-
3 heaped tbsp Sundried Tomato Paste, or red pesto 1x Sainsbury's Sun Dried Tomato Paste 190g -
10g Dill, chopped 1x Sainsbury's Bunched Dill 20g -
0.5 Red Onions, diced 1x Sainsbury's Red Onions Loose -
6 Radishes, sliced 1x Sainsbury's Radish 240g -
1 Cucumber, seeds removed and chopped 1x Sainsbury's Whole Cucumber -
200g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
300g Baby Plum Tomatoes, cut into quarters 1x Sainsbury's Baby Plum Tomatoes 325g -
1 Red Pepper, deseed and diced 1x Sainsbury's Red Pepper -
400g Fusilli Pasta, or any pasta shape 1x Sainsbury's Fusilli Pasta 500g -
1 tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*)