Ingredients:
For the dressing:
- 3-4 tbsp olive oil
- 2 tbsp pesto sauce
- 2 tbsp balsamic vinegar
- 1 tbsp silan (or honey)
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For the salad:
- 1 tbsp olive oil
- 500g penne pasta or any short pasta you prefer, cooked as per manufacturer's instructions
- 1/2 cup roasted and peeled pepper strips and/or 1/2 cup diced dried cherry tomatoes
- 4 tbsp chopped parsley leaves
- 1/2 cup coarsely chopped kalamata olives
- 2 thinly sliced zucchini (optional)
- 100g feta cheese, crumbled
- Salt
- Ground black pepper, to taste
Instructions:
- Prepare the dressing: Mix all the dressing ingredients together until well-blended.
- Make the salad: Lightly oil a bowl with 1 tbsp of olive oil. Place the cooked pasta in the bowl, add the dressing, and mix well. At this stage, you can prepare ahead and store it in the refrigerator until serving.
- Add the rest of the ingredients, mix thoroughly and serve. It's important to bring the dish to room temperature before serving.
Tip: For a vegan version, replace the feta cheese with marinated artichoke slices in vinegar or olive oil.