Vegetable, Feta and Lemon Pasta Salad

SUMMER BBQ SALAD ANYONE?

A staple summer addition is always a pasta salad! This pasta salad is packed with veggies but it so light and fresh, especially with that citrus dressing! I love making this as a big side salad for a BBQ, or halving the recipe and making it for lunch prep!

If you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat! I would love to see them!

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Serves: 4-6 as a main and 8-10 as a side. Preparation Time: 10 minutes. Cooking Time: 25 minutes

INGREDIENTS

• 460g whole wheat fusilli pasta (uncooked)

• 2 courgettes (sliced and halved)

• 2 bell peppers (sliced)

• Olive oil

• Sea salt

• 325g cherry tomatoes (halved)

• 165g black olives

• 60g rocket

• 200g feta (crumbled)

• Generous handful of fresh basil

Dressing

• Lemon zest from 1 large lemon

• Juice from 1 large lemon

• 1 tsp Dijon mustard

• 6 tbsp extra virgin olive oil

• Salt and pepper

METHOD

1. Preheat the oven to 180C.

2. Cook your pasta according to packet instructions.

3. Prepare peppers and courgettes. Place in a baking tray and drizzle with olive oil and sea salt. Cook for 25 minutes.

4. Next prepare your dressing by combining all dressing ingredients in a jar and shaking well to combine.

5. Prepare the remainder of your vegetables (tomatoes, olives and rocket) and place in a bowl.

6. At this point the pasta should be done, so drain well and then rinse with cold water and then add your pasta to the large bowl and combine with the vegetables.

7. Add in your roasted courgettes and peppers, along with your dressing and toss your salad together.

8. Top with crumbled feta and fresh basil. Enjoy!

Happy Cooking!

Ruth xxx