Pasta Salad

Pasta salads are great for BBQs and feeding a crowd.

Serves: 4-6


250g Diamond Vegetable Spirals

1 red onion

4 tomatoes

2 roasted red peppers

4 large handfuls rocket or a mixture of rocket and baby spinach

1 cup torn basil leaves

1 cup pitted black olives

¼ cup roasted mixed seeds such as pumpkin and sunflower



1 clove garlic

¼ cup olive oil

2 tablespoons DYC white vinegar

½ teaspoon salt

1 teaspoon prepared mustard

2 strips thinly pared lemon rind


Cook the pasta to packet directions. Drain well. Place in a large bowl and mix through half the dressing. Leave to cool.

Peel the onion, cut in half and slice thinly. Separate the layers. Cut the tomatoes into quarters then in half crosswise. Remove the skin and seeds from the peppers and cut the flesh into 1 centimetre cubes. Mix the rocket and basil together.

Add the onion, tomatoes, pepper, and olives to the pasta. Mix enough of the remaining dressing through the greens to lightly cost. Mix the remaining dressing into the pasta mixture.

Arrange the greens on a platter. Top with the pasta mixture. Sprinkle seeds over and serve.



Crush and peel the garlic.

Shake all the ingredients together in a screw top jar.