Roasted Peppers Pasta Salad with Charcuterie
I love charcuterie, and to make it a little less unhealthy, and a lot more nutritious, I thought I'll add the lot to chunk up a pasta salad with lots of greens. Here's a quick and easy recipe for a one-plate meal.
Ingredients (feeds 2):
2 cups rotini pasta
2 cups roasted coloured peppers
3 tbsp-heap sundried tomato pesto
4 tbsp EVOO
charcuterie, I used a mix of prosciutto, coppa and salami here
250gm arugula leaves
handful fresh basil leaves
Directions:
1) Toss roasted peppers with extra virgin olive oil and pesto.
2) Boil pasta in salted water till 1 minute before cooking instructions for al dente. Drain into cool water and toss with pesto-peppers-EVOO mixture.
3) Assemble salad, starting with the arugula and basil, followed by the pasta-peppers-pesto medley, and finished with as much chacuterie as you like.
Ingredients (feeds 2):
2 cups rotini pasta
2 cups roasted coloured peppers
3 tbsp-heap sundried tomato pesto
4 tbsp EVOO
charcuterie, I used a mix of prosciutto, coppa and salami here
250gm arugula leaves
handful fresh basil leaves
Directions:
1) Toss roasted peppers with extra virgin olive oil and pesto.
2) Boil pasta in salted water till 1 minute before cooking instructions for al dente. Drain into cool water and toss with pesto-peppers-EVOO mixture.
3) Assemble salad, starting with the arugula and basil, followed by the pasta-peppers-pesto medley, and finished with as much chacuterie as you like.
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