Are you feeling too hot to turn on the oven? Too tired to prepare complicated meals that leave your sink full of dirty pans? I feel you! This pasta salad is ideal for a quick mid-week dinner. You can also prepare an extra portion to take with you to work the day after! Awesome right?
- 500g Farfalle pasta (aka bow ties)
- 100g Rucola (aka Arugula/Rocket)
- 3 Spring Onions (aka Scallions), chopped
- 1 large apple
- 100g Blue Cheese
- 1 tbsp Linseeds
- 2 tbsps Sunflower seeds
- Some walnuts or other nuts you have at hand
- Chili Flakes
- Salt & Pepper to taste
- 3 tsps Apple & Chili chutney
- Chili flakes
- Olive oil
Boil pasta as per directions on the packaging. Drain and rinse with cold water.
Transfer pasta into a large bowl. Add the rucola and spring onions and toss.
Prepare the dressing by mixing the apple & chili chutney with a generous glug of olive oil and some ground chili flakes. Add the dressing to the pasta and toss until the pasta is evenly coated. Cover and chill for at least 30mins in the fridge.
In the mean time put the nuts and seeds in a skillet and roast for a few minutes. Leave to cool.
Peel and core apple and cut into 8 segments. Chop and add to the pasta salad.
Crumble the blue cheese and add half of it to the pasta salad along with half of the nut/seed mixture.
Add a drizzle of olive oil, salt, pepper and some more chili flakes to taste. And toss the salad well.
Plate the pasta salad and sprinkle the rest of the blue cheese and nut/seed mixture on top. Enjoy!
Serving suggestions: This dish is ideal for a picnic, day by the beach or a BBQ. Oh so Summery!