Summer Superseed Pasta Salad

20mins

440cals

Moderate

Ingredients

 

<ul>

<li>Pasta salad<li>

 

<li>2 cups whole grain pasta<li>

<li>1/2 can black beans (drained)<li>

<li>1 cup corn<li>

<li>1/2 cup asparagus, chopped<li>

<li>2 tsp olive oil<li>

<li>⅓ cup fresh basil, chopped<li>

<li>30g superseed blend<li>

 

<li>Sundried tomato pesto<li>

 

<li>1 cup sundried tomatoes<li>

<li>1 cup basil leaves<li>

<li>2 garlic cloves<li>

<li>¼ cup toasted pine nuts<li>

<li>3 tbsp olive oil<li>

<li>salt & pepper to taste<li>

<ul>

Nutitional Info

<ul>

<li>Calories 513</li>

<li>Protein 14g</li>

<li>Carbohydrates 42g</li>

<li>Fat 29g</li>

<li>Saturates 3.6g</li>

<li>Fibre 12g</li>

</ul>

Method

Cook pasta according the package directions. Drain and rinse, and set aside.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the asparagus into thirds, toss in olive oil and place in the oven for 10-12 minutes.

Mix the pasta, black beans, corn, asparagus, basil, and superseed blend together in a bowl.

To make the sun dried-tomato pesto, blend all ingredients together in a food processor.

Mix a 3-4 tbsp of the pesto into the pasta salad and taste. Add more pesto if desired. 

 

Serves 4