Nutritious vegetable packed pasta salad under 30 minutes.
Purple cabbage and peppers
As a personal preference, I roasted the purple cabbage and pepper strips in the oven as I preferred the taste of them roasted instead of raw!
Goats cheese
Topped my pasta salad with some goats cheese. It's true that it's nutty! Makes a tasty snack on its own too.
Pasta choice
I chose macaroni but you can also other types according to your preference!
A lot of the ingredients were eyeballed so have however much vegetables/pasta/fish as you'd like!
2 servings
Total time: 30 minutes
Ingredients:
150g dried macaroni
3 handfuls spinach (steamed)
3 handfuls shredded purple cabbage
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1/2 red onion (diced)
1 salad tomato (chopped)
1/8 tsp dried thyme
1/8 tsp dried basil
1 tsp garlic powder
120g canned sardines with tomato sauce
1 avocado (cubed)
goats cheese (in small cubes)
3 tbsp extra virgin olive oil
1 tsp salt
pinch of black pepper
chilli flakes (optional)
Method:
Preheat the oven to 200C. Mix the shredded red cabbage and sliced bell peppers with some olive oil, thyme, salt and pepper. Bake these vegetables in the oven for 20 minutes.
In a pot of boiling water, boil the macaroni until al dente. Set aside to cool down.
In a mixing bowl, combine extra virgin olive oil, chopped salad tomato, steamed spinach, baked red cabbage and bell peppers, diced red onion, dried thyme, dried basil, garlic powder, canned sardines with tomato sauce, salt, pepper and the cooked macaroni. Mix in the avocado last and top with some goat's cheese. For some extra spice, top with some chilli flakes.
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