Pasta salad with peas and garlicky tomatoes
- Total Time
Keep it simple, make it special! Try this super easy supper tonight
Wholewheat Pasta, dry50 g
Petits Pois, boiled30 g
Olive Oil½ teaspoons
Garlic½ clove(s), crushed
Cherry Tomatoes125 g, halved
Lemon Juice, Fresh½ teaspoons
Basil, fresh10 leaf/leaves
- Cook the pasta according to the pack instructions adding the peas for the final 2 minutes. Drain and set aside in a colander.
- Return the pan to the heat and warm the olive oil. Add the garlic and tomatoes and toss together briefly until the tomatoes have softened slightly, about 2 mins.
- Return the pasta and peas to the pan and stir. Add a squeeze of lemon juice, season to taste and stir some torn fresh basil through.
- Leave to cool. Once cold, place in the jar and top with the salad leaves. Seal the jar and keep in the fridge for up to 24 hours.