Name: Picnic pasta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 200 g pasta bow-tie; water; salt; 200 g pasta farfalle; olive oil for drizzling; 1 avocado; 200 g feta cheese; 80 g rocket plus extra to garnish; 1/2 cucumber deseeded, sliced; 1/3 cup pesto basil; salt; 1/2 lemon; 150 g cherry tomatoes mixed, halved; 50 g pine nuts toasted

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Ingredients (14)

200 g	pasta — bow-tie
	water
	salt

Salad:

200 g	pasta — farfalle
	olive oil — for drizzling
1	avocado
200 g	feta cheese
80 g	rocket — plus extra to garnish
1/2	cucumber — deseeded, sliced
1/3 cup	pesto — basil
	salt
1/2	lemon
150 g	cherry tomatoes — mixed, halved
50 g	pine nuts — toasted

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Method:

Cook the pasta in salted water, drained, drizzle with a little olive oil to prevent from sticking then put aside to cool slightly.

In a food processor, blend together avo, feta cheese, half the rocket, cucumber slices, basil pesto, pinch of salt, lemon juice and blend.

Mix with the pasta and tomatoes. And other half of the rocket. Transfer the pasta to your picnic dish.

Then top with the toasted pinenuts and garnish with basil leaves.

Tip:
Its great without the nuts if you’re allergic. If you’re not fond or allergic to avo, then use 1/3 cup (80 ml) cream cheese.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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