Roast Pepper and Pasta Salad
Prep time 20 minutes
Cooking time 20 minutes
Serves 2 people
Ingredients
1 red pepper
200g 0% Total Greek Yoghurt
100g penne pasta or whatever you have in the cupboard
50g sun blush tomatoes chopped
25g toasted pine nuts
A little chopped fresh basil or dill
Seasoning to taste
Method
Rub pepper with a little oil, roast in hot oven until soft and dark brown.
Remove outer skin then cut in half and remove seeds. Be careful it will be hot. Then dice.
Cooked the pasta, and then drain and leave to one side still warm.
Add the roast pepper to pasta, then tomatoes and pine nuts with basil.
Fold in the yoghurt and season to taste
(To toast the pine nuts put them in a hot frying pan until golden)
Chefs tip
This is a great salad as a health meal, or as a lunch time snack. Serve hot or cold
Tagged in Recipes