Pesto Pasta Salad Recipe
An easy pasta salad thrown together in under 15 minutes with a creamy pesto and yoghurt dressing, packed with bacon, mozzarella, spinach, chickpeas and red onion.
Servings: 4 people
Ingredients
- 200 g gluten free pasta
- 80 g pesto
- 100 g Greek yoghurt
- Half red onion finely chopped
- 400 g tinned chickpeas drained
- 80 g bacon lardons
- 100 g mozzarella pearls
- 2-3 handfuls fresh spinach roughly shredded
Instructions
- Cook the gluten free pasta per the pack instructions (usually 10 minutes in salted, boiling water) and drain. While the pasta is cooking, prepare everything else.
- Add a little oil to a pan and fry the bacon lardons on a medium-high heat until crispy, around 4-5 minutes, turning regularly.
- In a small bowl, mix together the Greek yoghurt and pesto to make the dressing.
- Add the drained gluten free pasta, red onion, chickpeas, bacon, spinach and mozzarella chunks to a large bowl. Pour over the dressing, mix well and serve warm or cold.
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