Roast Pepper & Pasta Salad


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

  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.