Thermobexta’s Summer Pasta Salad

Summer Pasta Salad

This is a fresh tasting pasta salad, perfect for a barbie or picnic!

1/4 cup (tightly packed) parsley, leaves only
3 strips lemon zest
1 clove garlic
3 spring onions, trimmed and cut into 3 or 4 pieces
20g extra virgin olive oil
300g farfalle pasta (or another pretty-shaped pasta)
1/2 tsp fennel seeds
75g sunflower seeds
100g red capsicum, diced
60g kalamata olives, halved lengthways
40g lemon juice (approximately juice from 1 lemon)
salt and pepper, to taste

1. Place the lid on mixer bowl. Set to speed 8 then drop parsley and lemon zest in through the MC hole. Leave blades running for 30 seconds. After this time, check to see if the zest is finely chopped enough to your liking – if not, continue for another 30 seconds. Remove from bowl, set aside.

2. Again, place the lid on mixer bowl. Set to speed 8 then drop garlic and spring onion in through the MC hole. Leave blades running until you can no longer hear anything touching them.

3. Add oil. Saute for 4 minutes/steaming temperature/speed 1/MC off. Transfer to the dish with the lemon zest/parsley.

4. Place 1.5 water in mixer bowl. Heat for 10 minutes/100/speed 1/MC on.

5. Add pasta. Cook for 10 minutes/100/reverse/speed 1/MC on.

6. Meanwhile, place fennel and sunflower seeds in a small frying pan. Toast until they start to change colour.

7. When pasta is cooked, strain in a colander and cool under running cold water. Transfer to a large serving bowl. Top with capsicum, olives, lemon zest/parsley mixture, garlic/spring onion mixture, fennel, sunflower seeds, lemon juice, salt and pepper. Combine well then serve.

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3 thoughts on “Thermobexta’s Summer Pasta Salad

  1. This was such a hit at my family’s BBQ. A light and refreshing salad that has turned even some of the “I’m-not-a-salad-person” guests. Thanks for sharing and blogging this awesome recipe 🙂

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  2. Awesome recipe loved by everyone I served it to. It was light and refreshing in taste, as well as colourful and inviting with all the fresh ingredients used in this salad. Thanks for sharing an awesome recipe 🙂

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  3. This is my go to salad which I make most weekends for my lunches for the next few days. It’s light, tasty and I can have it on its own or add a piece of chicken and have it as a side. I sometimes throw in a few other salad vegies I have in the fridge – but always follow the parsley / lemon / garlic steps to get the right flavours through it. Thanks Bec!

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