I’ve recently started a new job and Sam has been working loads so cooking excellent food and blogging about it has kind of been on the backburner this week! As lunch times are either just before or just after work I wanted to make something quick and healthy that could stay in the fridge. So I made my pesto pasta salad. I always make this for buffets or family parties because it is just so simple yet the taste and texture are awesome. These quantities are for a massive batch that you can shove in a bowl, leave in the fridge, and grab yourself a plate in a rush but if you want to make smaller portions, go ahead!
You will need: 200g Fusili, 1 teaspoon lemon juice, 5 tablespoons of green pesto (I love pesto!), 2 tablespoons of sunflower seeds, a good handful of walnuts, 100g pitted queen olives and 25g chopped nuts.
Pop your pasta in a pan and cook (I cook mine for 12 minutes). When it is done to your liking, drain in a colander and leave to cool. Take a large salad bowl and pour the cool pasta in. First of all add your pesto and give it a really good stir with a wooden spoon. Slice your olives and add them along with the rest of the ingredients. Season to your liking (I used aromat, black pepper, and some basil) and make sure everything is mixed together.
And that’s it. A really gorgeous healthy meal that takes no time to cook and is a bit different from an egg mayo sarnie. It’s also vegan (hurrah!) but if you fancy you could put some chunks of mozzarella or feta in. In fact, I am tucking into a plate myself now.
This is a really quick, healthy lunch that tastes amazing. It was my cousin’s wedding on Saturday (congrats Jenny and Nicola!) so we spent Sunday in bed nursing hangovers and eating pizza (even food bloggers need junky days occasionally!). So it was time for a healthy lunch – this salad is full of flavour and a nice detox lunch!
You will need: a handful of black olives, mixed salad, 100g feta cheese, 1 small courgette, 125g cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons mixed herbs, 1 teaspoon chilli flakes
Chop up courgettes into bitesized chunks, half the black olives and the tomatoes. Heat the olive oil in a large frying pan, add the mixed herbs and chilli flakes and cook for 5 minutes. Toss the courgettes in the oil and heat for 3 minutes, add the tomatoes and olives and cook for another 5 minutes, add the feta, keep tossing everything in the pan and once the feta has started to melt turn off the heat. Place your salad leaves onto the plate and pour your warm veggies onto it. Drizzle the leftover olive oil onto the salad for a bit of extra flavour – crumble a little extra feta on top.
A lovely healthy lunch – packed with Mediterranean tastes and veggie goodness in less than 20 minutes. The sun is shining, summer’s on the way and this is the perfect dish to get you in the mood!