0:20 Prep / 0:12 Cook

INGREDIENTS

• 2 1/2 cups dried rollini pasta

• 1 cup pitted kalamata olives

• 1 medium red capsicum, chopped

• 3 green onions, sliced

• 80g baby spinach

• 250g mini roma tomatoes, sliced

• 1 medium avocado, chopped

• 1/3 cup basil pesto

• 2 tbsp lemon juice

METHOD

Step 1
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.

Step 2
Place pasta, olives, capsicum, onion, spinach, tomato and avocado in an airtight container or bowl. Cover.

Step 3
Place pesto and lemon juice in a small airtight container. Season with salt and pepper. Cover. Refrigerate salad and dressing until transporting.

Step 4
At picnic, shake dressing in container until combined. Drizzle over salad.

Step 5
Toss gently to combine and serve.

RECIPE NOTES:

Taste technique: Drizzle a little lemon juice over the avocado to stop it from browning. Dressing the salad at the picnic will stop the pasta from soaking up the dressing and the salad becoming dry. You could use quartered cherry tomatoes instead of mini romas.

Kim Coverdale, Food Editor – Super Food Ideas