The weather here in Stoke-on-Trent is glorious today and I’ve got the perfect lunch for such great weather! This is a really quick, simple and satisfying meal that is ideal for al fresco dining. Picture this; you are sitting on your porch, lawn or patio, tucking into a delicious bowl of pasta, olives and tomatoes, watching the kids run around the garden. Sold? Me too!
I’m not feeling too chatty today as this lovely weather is bringing on a migraine, but do enjoy the recipe and hopefully I’ll be back on form by Friday!
Check out this and other amazing recipes at Healthy Vegan Fridays and Fiesta Friday.
Spinach Pasta with Rocket and Tomatoes
350g spinach pasta
220g fresh ripe vine tomatoes, quartered
15 each black and green olives, sliced
10-15 sundried tomatoes, sliced
1 tsp capers, chopped
For the dressing: 1.5 tbsp extra virgin olive oil
½ tbsp balsamic vinegar
1 tbsp lemon juice
Pinch dried chilli flakes
1 clove garlic, finely chopped
Sea salt and black pepper to taste
- Bring a large pot of water to the boil. Season with salt and add the pasta. Cook according to package instructions, then drain and return to pan.
- To make the dressing, mix together all the dressing ingredients in a small bowl or jug. Add to the pasta along with all the remaining ingredients and toss to mix well. Serve immediately.