Layered pasta salad with roasted pepper & walnut pesto
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Beautiful layered pasta salad featuring roasted pumpkin and tomatoes, homemade roasted pepper pesto, sunflower sprouts and feta cheese.

Gluten friendly option - pasta is replaced with GF pasta.
1. Set oven to 220°C. 

Bring a saucepan of water to the boil and cook pasta according to packet instructions.

2. Toss pumpkin, halved cherry tomatoes and wedges of red onion with 1 tbsp olive oil and 1 tsp oregano on a lined oven tray, season with salt and pepper. Roast in the oven for 20 minutes, or until tender and golden.

3. Blend roasted peppers with walnuts, 1/2 tbsp white wine vinegar and 2 tbsp olive oil using a stick mixer or a small processor until it forms a pesto-like consistency. Season well with salt and pepper to taste.

4. Thinly slice turkey. Combine pasta with roasted pepper pesto.

5. Layer the pasta salad on a serving platter with roasted vegetables, turkey and sprouts. Crumble over feta cheese to serve.

Notes:
Use a store-bought pesto for a super quick meal. You can serve the pesto on the side as a sauce if preferred (add water to desired consistency).

Gluten friendly option - pasta is replaced with GF pasta.
short pasta 250g

diced pumpkin 300g
cherry tomatoes 1 punnet
red onion 1

roasted peppers 1/2 jar
walnuts 50g

turkey 1 packet

sunflower sprouts 1 punnet
feta cheese 1/2 packet

From your pantry:
olive oil, salt, pepper, dried oregano, white wine vinegar