Now my shingles have gone, I’m heading back to the running group tonight, which means I won’t be in at dinnertime. So, to prevent me coming in and eating crisps, I prepared a pasta salad to keep in the fridge to have when I get in – there’s enough for about three servings, so I’ll also be having it tomorrow night after my spin class.
Pesto, Spinach and Mozzarella Pasta Salad (serves 3)
150g penne or other pasta shape
1 handful spinach, chopped
2-3 tbsp pesto (Sacla’s Organic Pesto is labelled vegetarian)
50g mozzarella, diced
1 tbsp toasted pumpkin seeds and pine nuts (I got mine from Tesco)
- Cook the pasta and leave to cool.
- Stir in all the other ingredients.