Sun-dried Tomato Pesto Pasta Salad

GF*, DF, V + RSF - serves 4

Ingredients:

• 230gm GF pasta* or wholemeal

• 2 large handfuls of cos lettuce chopped

• 1 lebanese cucumber diced

• 2 tomatoes diced

• 1/2 cup pitted olives

Sun-dried Tomato Pesto:

• 1 cup basil leaves

• 1/3 cup sun-dried tomatoes

• 1/4 cup pine nuts or cashews

• 1 garlic clove

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Pinch of salt and pepper

Method:

1. First cook your pasta to packet instructions as we want this cooked and cooled for assembly.

2. While this cooks, place all your pesto ingredients into a food processor and blitz to a paste and set aside.

3. Once your pasta is cooked, drain and place in a large bowl. While it is still hot stir through 3/4 of the pesto ensuring it coats all of the pasta.

4. Cover and place in the fridge to cool.

5. While this cools prep the rest of the ingredients.

6. Once your pasta has had time to cool (around 10 minutes) remove from the fridge and add in the lettuce, cucumber, tomato, olives and the rest of the pesto. Stir and make sure it is all mixed together.

7. Now you are ready to eat! Serve amongst 4 bowls and enjoy.