Pasta Salad
This is a fantastic way to use up leftover vegetables and anything else that's going out of date. This versatility is what I really love about this dish.
Recipe - Blackrock - Scally's
Pasta Salad
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
100g Cherry Tomatoes halved or quartered
1 - Mozzarella Cheese Balls cubed
400g Penne Pasta fusilli or farfalle
1 - Red Onion finely sliced
1 jar Roasted Red Peppers (280g) drained and chopped
100g SuperValu Asparagus chopped
1 tsp SuperValu Extra Virgin Olive Oil for drizzling
50g SuperValu Fresh Parsley Flat Leaf chopped
50g SuperValu Parmesan Cheese Shavings
50g SuperValu Pesto
100g SuperValu Rocket Leaves
Directions
Ingredients
- 100g cherry tomatoes, halved or quartered
- 1 mozzarella cheese ball, cubed
- 400g penne pasta, fusilli, or farfalle
- 1 red onion, finely sliced
- 1 jar roasted red peppers (280g), drained and chopped
- 100g SuperValu asparagus, chopped
- 1 tsp SuperValu extra virgin olive oil, for drizzling
- 50g SuperValu fresh parsley (flat-leaf), chopped
- 50g SuperValu Parmesan cheese shavings
- 50g SuperValu pesto
- 100g SuperValu rocket leaves
Method
- Bring a large pot of salted water to the boil. Snap the woody ends off the asparagus spears and discard, then chop the spears. When the water boils, add the asparagus and cook for 3 to 4 minutes to blanch it. Scoop out the asparagus with a slotted spoon and set aside.
- Add the pasta to the boiling water and cook according to the packet instructions, until al dente. Drain the pasta and rinse it under the cold tap to stop it from cooking further.
- Place the pasta in a big salad bowl and stir in the pesto until the pasta is evenly coated. Add all the remaining ingredients, season with a pinch of salt and pepper and toss to combine. If the pasta salad looks a little dry, add a teaspoon of extra virgin olive oil.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Cherry Tomatoes (250 g)
€1.09€4.36/kg
Not Available
SuperValu Fusilli (1 kg)
€1.59€1.59/kg
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
Not Available
SuperValu Asparagus Tips (100 g)
€1.89€18.90/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
SuperValu Grated Parmigiano Reggiano Cheese (70 g)
€1.50€21.43/kg
SuperValu Red Pesto (190 g)
€1.49€7.84/kg
SuperValu Rocket (60 g)
€1.00€16.67/kg
Recipe
Ingredients
- 100g cherry tomatoes, halved or quartered
- 1 mozzarella cheese ball, cubed
- 400g penne pasta, fusilli, or farfalle
- 1 red onion, finely sliced
- 1 jar roasted red peppers (280g), drained and chopped
- 100g SuperValu asparagus, chopped
- 1 tsp SuperValu extra virgin olive oil, for drizzling
- 50g SuperValu fresh parsley (flat-leaf), chopped
- 50g SuperValu Parmesan cheese shavings
- 50g SuperValu pesto
- 100g SuperValu rocket leaves
Method
- Bring a large pot of salted water to the boil. Snap the woody ends off the asparagus spears and discard, then chop the spears. When the water boils, add the asparagus and cook for 3 to 4 minutes to blanch it. Scoop out the asparagus with a slotted spoon and set aside.
- Add the pasta to the boiling water and cook according to the packet instructions, until al dente. Drain the pasta and rinse it under the cold tap to stop it from cooking further.
- Place the pasta in a big salad bowl and stir in the pesto until the pasta is evenly coated. Add all the remaining ingredients, season with a pinch of salt and pepper and toss to combine. If the pasta salad looks a little dry, add a teaspoon of extra virgin olive oil.