Since summer seems to have arrived, let’s get creative with salads. The sort of salads that you can bring to a bbq and that will make an entrance. Pasta salad is a usual favourite and a large bowl never fails to have takers. However, why not try something a little different and swap the usual pasta for some black bean pasta? It looks pretty amazing when served and tastes just as good – only in a more unusual way. The roasted veggies give it the health kick and dressed with olive oil and lemon, it has a distinctly Mediterranean flavour.
100g black bean pasta
2 small red peppers
200g cherry tomatoes
1 bunch spring onions
1 bunch parsley
3tbsp extra virgin olive oil
Salt & pepper for seasoning
Preheat your oven to 220C. Wash and chop the courgette, peppers and tomatoes into small chunks.
Place the vegetables onto a baking tray, drizzle with olive oil and season. Roast for 30 minutes turning the vegetables occasionally.
Cook the pasta for one minute less than it says on the packaging – this will ensure it keeps its shape/doesn’t fall apart before serving.
Once cooked, drain the hot water and rinse with cold water. Clean and slice the spring onions.
Once the vegetables have cooled down, toss them together with the pasta. Top with the sliced spring onions and chopped parsley.
Allow to cool. Drizzle lemon juice and olive oil on top and season with salt and pepper.