Farfalle salad with eggplant and semi-dried tomatoes
This vegetarian pasta salad is ready in only 15 minutes - and it tastes great too!
Serves: 4
Time to make: 15 mins
Hands-on time: 5 mins
Ingredients
- 150g farfalle (bow-tie) pasta
- 2 tablespoons basil pesto
- 120g chargrilled eggplant
- ½ cup semi-dried tomatoes, roughly chopped
- 250g cherry tomatoes, halved
- 100g baby spinach leaves
- 40g reduced-fat feta, crumbled
Instructions
1 Cook the pasta following directions on the back of the packet (usually 10 minutes). When cooked, toss with pesto to coat well. Add the eggplant, both types of tomatoes and spinach leaves. Sprinkle with feta and serve.
HFG tip
To make this dish gluten-free, you can use pasta made from lentils or chickpeas.
Nutrition Info (per serve)
-
Calories 285cal
-
Kilojoules 1195kJ
-
Protein 11.4g
-
Total fat 9.2g
-
–Saturated fat 2.2g
-
Carbohydrates 35.1g
-
–Sugars 8.4g
-
Dietary fibre 6.8g
-
Sodium 223mg
-
Calcium 108mg
-
Iron 2.7mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Vanessa Levis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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