This creamy pesto pasta salad is the perfect summer side dish, packed with the best of Irish seasonal produce including tomatoes, courgettes, spinach and scallions. It's also a great lunch for kids, simply leave out the olives if they're not a favourite! Fresh, colourful and ready in under 30 minutes, it's an easy way to enjoy more seasonal Irish vegetables from your Bockety Box.
Ingredients
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200g pasta (uncooked)
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1 courgette
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3–4 tomatoes, chopped
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50g spinach
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2 scallions, finely sliced
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1.5 tbsp toasted pine nuts
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20g grated Parmesan cheese
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Salt and black pepper
Optional
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½ cup pitted Kalamata olives
Dressing
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1½ tbsp pesto
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⅓ cup plain Greek yogurt
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Juice of ½ lemon
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1 small garlic clove, minced or half a large
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Salt and black pepper
Method
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Cook the pasta according to the packet instructions. Drain, rinse under cold water and set aside to cool.Washing the pasta after cooking will prevent it from sticking together. Shake the pasta well to dry.
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Cut the courgette into large chunks and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast at 200°C for 15–20 minutes, or cook in the air fryer at 200°C for 15–20 minutes, until golden and lightly crisp. Leave to cool.
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Wash and dry the spinach well. Slice the scallions, chop the tomatoes and, if using, halve the Kalamata olives.
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In a large bowl, mix together the pesto, Greek yogurt, lemon juice, minced garlic, salt and pepper until smooth.
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Add the cooled pasta, roasted courgette, spinach, scallions, tomatoes, olives (if using), toasted pine nuts and grated Parmesan. Toss well until everything is evenly coated in the dressing.
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Taste and adjust the seasoning with extra salt, pepper or lemon juice if needed.
Storage
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Store in an airtight container in the fridge for up to 3 days.