Cheesy Pancake Bakes
3 Simple Pasta Salads
Mediterranean
Serves: 2
For the Pasta
200 g Fatti’s & Moni’s Bellissimo Farfalle Pasta Bows 100% Durum Wheat
2 tsp olive oil
Pinch of salt
For the Mediterranean Pasta Salad:
1 cup cherry tomatoes, halved
½ cup cucumber, sliced, halved
¼ red onion, sliced
½ cup black olives, pips removed
1 tin tuna (or salmon)
2 cups cooked pasta
½ round of feta
For the vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
¼ tsp crushed garlic
¼ tsp mixed herbs
Method
For the Pasta:
1. Fill a large pot ½ way with water and bring to the boil.
2. Add the oil & salt to the water.
3. Add the pasta and allow to boil, uncovered, for 8 – 10 minutes until al denté, stirring a few times during cooking.
4. Rinse & drain the water from the pasta.
For the Mediterranean Pasta Salad:
1. In a large bowl, combine the tomatoes, cucumber, onion slices and olives and the pasta and toss gently.
2. Drain the tin of tuna and toss the tuna through the salad.
3. Prepare the vinaigrette by whisking together the oil, apple cider vinegar, lemon juice, garlic & herbs. Whisk until emulsified and pour over the salad ingredients, toss the salad gently.
4. Divide the salad between two bowls. Season to taste, dress well and top with feta.
5. Serve and ENJOY!!
Roast Veg
Serves: 2 of each pasta
Ingredients
For the Pasta:
200 g Fatti’s & Moni’s Bellissimo Farfalle Pasta Bows 100% Durum Wheat
2 tsp olive oil
Pinch of salt
For a Roast Veg Pasta Salad
1 cup butternut, 2cm chunks
1 cup mixed red & yellow peppers, chunks
1 cup baby marrow rounds
½ red onion, large chunks
2 tbsp oil, of choice
Seasoning, to taste
2 cups cooked pasta
½ cup basil pesto
½ cup parmesan shavings
Method
For the Pasta:
1. Fill a large pot ½ way with water and bring to the boil.
2. Add the oil & salt to the water.
3. Add the pasta and allow to boil, uncovered, for 8 – 10 minutes until al denté, stirring a few times during cooking.
4. Rinse & drain the water from the pasta.
For a Roast Veg Pasta Salad:
1. Preheat the oven to 180℃ and grease a medium baking tray.
2. Add the butternut, mixed peppers, baby marrow and onion to the baking tray.
3. Top with oil & seasoning, mix through and roast for 30 minutes until tender.
4. When cooked, add the vegetables to the pasta and toss gently.
5. Add the pesto, mix this into the pasta mixture.
6. Divide the mix between two bowls. Season and top with parmesan shavings.
7. Serve and ENJOY!
Steak and Charred Corn
Serves: 2 of each pasta
For the Pasta:
200 g Fatti’s & Moni’s Bellissimo Farfalle Pasta Bows 100% Durum Wheat
2 tsp olive oil
Pinch of salt
For the Charred Corn and Steak Pasta Salad
2 cups cooked pasta
200g piece of steak
1 tbsp oil, of choice
1 cup charred corn (charred on the cob then removed from the cob)
¾ cup cherry tomatoes, halved
Lettuce
1 can black beans, drained & rinsed
1 avocado, cut into cubes
1 cup lettuce, washed
Salt & pepper, to taste
½ cup grated mozzarella
For the dressing
1/3 cup full cream yoghurt
¼ tsp garlic, crushed
¼ tsp paprika
¼ tsp ground cumin
2 tbsp lemon juice
1 tbsp finely chopped coriander
Method
For the Pasta:
1. Fill a large pot ½ way with water and bring to the boil.
2. Add the oil & salt to the water.
3. Add the pasta and allow to boil, uncovered, for 8 – 10 minutes until al denté, stirring a few times during cooking.
4. Rinse & drain the water from the pasta.
For the Charred Corn and Steak Pasta Salad:
1. In a large pan, on a high heat, fry the steak for 3 – 5 minutes per side or until cooked to your preference. Set aside to rest
2. Slice the steak into strips and add to the bowl of cooked farfalle pasta with the lettuce, cherry tomatoes, black beans and avocado.
3. Cut the charred corn off the cob and add to the bowl.
4. Toss lightly, divide into 2 separate bowls and season.
5. Prepare the dressing by combining all the ingredients together and mix well. Add a tablespoon of water if the dressing is to thick.
6. Drizzle the dressing over the pasta and top with mozzarella.
7. Season with salt & pepper and ENJOY!
