Roast Pepper & Pasta Salad

A speedy roast pepper and pasta salad - great for packed lunches!

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 2
200g FAGE Total 0%
1 red pepper
100g penne pasta
25g toasted pine nuts
50g sun blush tomatoes, chopped
A little chopped fresh basil or dill

15'-30'
Serves 2
INSTRUCTIONS
  1. Rub the pepper with a little oil and roast in a hot oven until soft and dark brown.
  2. Remove the outer skin then cut in half and remove the seeds. Be careful it will be hot. Then dice.
  3. Cook the pasta, and drain.
  4. Toast the pine nuts in a hot pan until golden.
  5. Add the roast pepper to the pasta, followed by the tomatoes, pine nuts and basil.
  6. Fold in the yoghurt and season.

RECIPE COLLECTIONS