Member recipe

Light Pasta Salad

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook: 5 minutes

Skill level

Easy

Servings

Serves 4

Most pasta salads have heavy dressings or are very dry, this light and zesty pasta salad is bursting with interesting flavours and the pasta is nicely marinated giving the salad fresh and piquant flavour.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 cup organic parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • Sea Salt and organic GF pepper to taste
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup GF apple cider vinegar
  • 1 cup sundried tomatoes packed in olive oil (discard the oil)
  • 1 x 227g package of GF quinoa rigatoni or any pasta you prefer, cook per package instructions and cool

Method

  1. Mix all the ingredients together and toss with cooked pasta

  2. Leave in the fridge overnight before serving, tossing couple of times in between

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.