© J Sainsbury plc 2020
Summer vegetarian pasta salad
This quick vegetarian pasta salad recipe has all the flavours of a summer. Grilled peaches and juicy pomegranate seeds complement the tangy feta, while fun-shaped mafalda corta pasta and toasted hazelnuts add a lovely texture. Make it in just 30 minutes for an impressive-yet-easy summer meal. To make it vegan-friendly, simply swap the feta cheese for free-from Greek-style cheese
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 250g mafalda corta pasta
- 2 peaches, stones removed and cut into 2cm pieces
- 1 tbsp olive oil
- 2 sweetcorn cobs
- 12g chives, finely chopped
- 14g mint, chopped
- 100g low-fat Greek-style salad cheese
- 100g baby leaf spinach
- 2 spring onions, finely sliced
- 100g pomegranate seeds
- 35g hazelnuts, toasted and roughly chopped
For the salad dressing
- 2 lemons, juiced
- 2½ tbsp olive oil
- 1 tsp Dijon mustard
Method
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1
Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet, adding the corn for the last 4 minutes. Remove the corn and set aside, then drain the pasta and run it under cold water to prevent it from sticking together.
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2
Meanwhile, heat a grill pan over a medium/high heat. Brush the peach pieces with the oil and add to the pan. Cook for 2 minutes on each side, until there are grill marks all over, then set aside. Add the sweetcorn to the same pan and cook until golden all over, then cut the corn from the cob and set aside.
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3
Stir the ingredients for the dressing together and season. Mix the pasta with the dressing in a large bowl with the herbs, corn, peaches, most of the cheese, the spinach, spring onions, half the pomegranate seeds and seasoning. Divide between 4 plates and top with the hazelnuts and remaining cheese and pomegranate seeds before serving.
