Pasta salad two ways

I was recently asked to bring a pasta salad to a family birthday, and of course it’s the one salad I pretty much NEVER make. I wanted to avoid the usual creamy options, and ended up with two different versions, both of which were a hit.


Toss some traditional basil pesto {store bought jars are fine} through some cooked pasta, toss through some baby rocket, sliced spring onion, and toasted pine nuts. Drizzle with a little olive oil, and season with salt and pepper if needed.


Toss either sundried tomato pesto or ajvar {red capsicum and eggplant relish}, or even a mix of the two, through cooked pasta. Add halved cherry tomatoes, sliced pitted olives, finely chopped fresh parsley, and drizzle some extra virgin olive oil over the top. Check for seasoning before serving, it might need a little salt and pepper. Some crumbled goats cheese or feta on top would also be great.


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