Rainbow Pasta Salad

    15m prep time
    30m total time
    Easy level
    10 ingredients

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
  • 1 Red Pepper, deseed and diced 1 x Sainsbury's Red Pepper
  • 400g Fusilli Pasta, or any pasta shape 1 x Sainsbury's Fusilli Pasta 500g
  • 6 Radishes, sliced 1 x Sainsbury's Radish 240g
  • 200g Feta Cheese, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
  • 0.5 Red Onions, diced 1 x Sainsbury's Red Onions Loose
  • 10g Dill, chopped 1 x Sainsbury's Bunched Dill 20g
  • 1 Cucumber, seeds removed and chopped 1 x Sainsbury's Whole Cucumber
  • 300g Baby Plum Tomatoes, cut into quarters 1 x Sainsbury's Baby Plum Tomatoes 325g
  • 3 heaped tbsp Sundried Tomato Paste, or red pesto 1 x Sainsbury's Sun Dried Tomato Paste 190g
  • 1 tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
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