Whether you eat it as a packed lunch or a side dish, this pasta salad from Inspired Taste is so quick and easy to make.
Bringing together a wonderful homemade dressing with plenty of veggies and cheese, it’ll be a real hit with the whole family.
You can even adjust the recipe to use any leftover veg in your kitchen, so get creative with the ingredients and show us the results! Share a picture to @eroegomena with #eroegolife.
Servings: 10 people
Prep time: 20 minutes
363 kcal Total Fat
● 455g dried penne
● 70ml red wine vinegar
● 1/2 tsp sea salt
● 1/2 tsp black pepper
● 1/2 tsp dried oregano
● 120ml extra-virgin olive oil
● 1 bell pepper, sliced
● 1/2 a zucchini, thinly sliced
● 200g tomatoes, chopped
● 5 spring onions, thinly sliced
● 180g mixed olives, pitted & sliced
● 18g fresh parsley, chopped
● 60g parmesan, grated
● 170g mozzarella, chopped
Boil a large pot of water, add the pasta and cook for 6 to 10 minutes, until tender.
Once cooked, drain the pasta well then rinse under cold water.
While the pasta is cooking, prepare the homemade dressing. In a large bowl, whisk the red wine vinegar, salt, pepper, oregano and olive oil until well combined.
Add the cooked pasta to the bowl and mix, until it’s covered in the dressing.
Add the pepper, zucchini, tomatoes, spring onion, olives, parsley, parmesan and mozzarella to the bowl, then mix well. Feel free to add more seasoning if you need to.
Cover the bowl and put it in the fridge for at least 30 minutes, then serve.
To store: Once the pasta has fully cooled, put this salad in an airtight container and keep it in the fridge for up to 5 days.
Vegan: To make this dish vegan, try substituting the parmesan and mozzarella for your favourite vegan-friendly cheese.