Macadamia Pesto Pasta Salad
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
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
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.
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.
Combine the cooked pasta in a large serving bowl with pesto, cooked vegetables, capsicum and sundried tomatoes. Mix well and serve.