Ingredients

  • 6 cups cooked short pasta e.g. spiral, penne or farfalle (see tip)
  • 1 – 2 tbsp pesto
  • 2 – 3 tbsp low-fat dressing
  • 1 carrot, grated
  • ½ cup sweet corn kernels
  • ½ – 1 Lebanese cucumber, diced
  • 12 cherry tomatoes, cut in halves or quarters (see tip)
  • 1 small can chickpeas, drained
  • 125 g grated or cubed low or reduced-fat cheddar cheese

Directions

  1. To make salad, place carrot, sweet corn, cucumber and cherry tomatoes in a mixing bowl.
  2. Combine pesto with salad dressing and mix through vegetables with a large spoon. Add pasta and combine all ingredients. Lastly stir in chickpeas and cheese.

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