Greek-style mushroom pasta salad
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Greek-style mushroom pasta salad is a delicious and healthy dish that is perfect for a low-Point lunch or dinner. Recipe featured in 'The 20-kilo challenge' cookbook.
Ingredients
Red capsicum
1 medium, sliced
Zucchini
3 medium, thinly sliced
Mushrooms
600 g, mixed variety, (see tip)
Wholemeal pasta, dry
190 g, penne variety
Sun-dried tomato, not in oil
½ cup(s), chopped, (30g)
Pitted kalamata olives
⅓ cup(s), halved, (55g)
Basil pesto
⅓ cup(s), (85g)
Lemon juice
2 tbs
Fresh basil
½ cup(s), small leaves
Rocket
2 cup(s), baby leaves, (60g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200⁰C. Line 2 baking trays with baking paper. Spread capsicum and zucchini over 1 prepared tray. Lightly spray with oil. Place on top shelf in oven. Spread mushrooms over the other prepared tray. Lightly spray with oil. Place on shelf under vegetables. Bake for 15–20 minutes, until vegetables and mushrooms are tender.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, then refresh under cold water and drain well. Transfer pasta to a large bowl. Add roasted vegetables, mushrooms and remaining ingredients. Toss well to combine. Serve.
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