Layered summer pasta salad

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 11
Servings 1
Minutes 20 min


Serving Change
  • 1
    box flat lasagne sheets
  • 1
    punnet fresh asparagus, halved
  • 125
    fresh peas, shelled
  • 14
    small plum tomatoes
  • 1
    packet baby beetroot leaves
  • 12
    black olives, halved
  • 100
    feta cheese, cut into small cubes
  • 40
    balsamic vinegar
  • 40
    olive oil
  • vegetable seasoning
  • fresh basil, to garnish


20 min
Bring a saucepan of water to the boil. Add lasagne sheets, a few at a time, and boil until soft. Remove from the saucepan and place in a large bowl of cold water. Add asparagus and peas to the boiling water and cook for 3-5 minutes, until just tender. Drain and set aside. Drain pasta and lay the sheets out on absorbent paper. To assemble, place a lasagne sheet on each plate. Top with half the asparagus, peas, tomatoes, beetroot leaves, olives and feta cheese. Drizzle with a little balsamic vinegar and olive oil and season generously with vegetable seasoning. Top with a pasta sheet, the remaining salad ingredients and seasoning, then top with another pasta sheet. Garnish with a fresh basil leaf and serve. Serves 4.



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