Organic Annellini Pasta Salad

January 11, 2018 Tracy S 0 Comments

1 box of Organic Annellini pasta – cooked as per instructions

1/3 cup of tricolour quinoa – cooked with 2/3 cup of water till light and fluffy

1 medium sized beetroot – cut into small quarters and roasted

1-2 cups of fresh baby Spinach

1/2 bunch of fresh kale – strip leaves off and massage with 1 tbsp of olive oil

1 cup of quartered pumpkin and roasted in oven

1 red capsicum – cut into pieces and roasted lightly in oven

6 cherry tomatoes – halved

1/4 cup of almond – roasted

  1. Line a tray and roast the beetroot, pumpkin and capsicum in a hot oven (200 deg C). Take the capsicum out after 10-12 mins, then the pumpkin after 15-20mins and lastly beetroot after 25 -30 mins. NOTE: these cooking times will vary dependant on the size of the pieces and the heat of oven.
  2. Cook the pasta as per directions and then drain and leave to cool.
  3. Cook the quinoa as per instructions. A good guide to follow is double the amount of water to quinoa. Bring it to the boil, then cover and let it cook under a very low heat for 15-20mins. Leave to stand.
  4. Strip the kale leaves from the stems. Cut them into smaller pieces. Add 1-2 tbsps of olive oil and massage through until all the leaves are coated with oil. Place in a large serving platter.
  5. Cut up the tomatoes and sprinkle on kale.
  6. Once the vegetables are roasted take it out of oven and add to the salad.
  7. Put almonds on a small tray and put it in oven to roast on high heat for a few mins.
  8. Add quinoa, pasta and almonds to the salad.
  9. Enjoy!

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