Pesto pasta salad
Fresh, fast and healthy, this pesto pasta salad is bursting with the goodness of kumara, eggs and sun-dried tomato pesto.
Ingredients
Pesto pasta salad
- 400 g kumara, peeled, cut into 3cm pieces
- 2 cloves garlic, crushed
- 1 tbsp vegetable or olive oil
- 350 g large spiral pasta
- 4 eggs, at room temperature
- 1/2 cup sun-dried tomato pesto
- 1/2 cup low-fat mayonnaise
- 2 tbsp lemon juice
- 1/2 cup pitted kalamata olives, halved
- 50 g baby rocket leaves
Steps
Pesto pasta salad
- Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Place kumara and garlic in a bowl. Add oil; toss to coat. Season. Spread kumara, in a single layer, on prepared tray. Bake for 20 minutes until just tender and golden. Cool on tray.
- Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
- Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderately high heat, gently stirring (this helps centre the yolks). Gently boil, without stirring, for 8 minutes. Drain. Refresh under cold water. Peel; cut into quarters.
- Whisk pesto, mayonnaise and juice in a small bowl. Add to pasta along with kumara, olives and rocket; toss to combine. Serve topped with egg.