Macadamia Pesto Pasta Salad
0:25
Easy
12345
Serves 8-12
500g spiral pasta, cooked according to packet instructions, drained and cooled
150g snow peas, peeled and cut into 2cm pieces
150g baby mushrooms, quartered
1 red capsicum, finely diced
½ cup drained sundried tomatoes, roughly chopped
MACADAMIA PESTO
1 large bunch of basil
2 cloves garlic, crushed
100g grated parmesan
125g macadamia nuts
185ml Bertolli Light Tasting Olive Oil
Juice of ½ lemon
Sea salt and freshly cracked black pepper
STEP 1
To make the macadamia pesto, combine all ingredients except lemon juice and oil in a food processor and pulse until chopped. With the motor running, drizzle in the olive oil until incorporated. Stir through the lemon juice then season to taste.
STEP 2
Combine snow peas and mushrooms in a microwave-safe bowl. Add a little water, cover with plastic wrap and poke a few holes in the top. Microwave on high for 2 mins then refresh the cooked vegetables under cold, running water.
STEP 3
Combine the cooked pasta in a large serving bowl with pesto, cooked vegetables, capsicum and sundried tomatoes. Mix well and serve.
