Healthy Pasta Salad
What You Need
4 cups wholewheat penne pasta
¼ cup pine nuts, toasted
2 cups cherry tomatoes, halved
1 cup fresh mozzarella, chopped
1 bunch fresh basil, coarsely chopped
4 tbsp extra-virgin olive oil
Pinch of sea salt
⅛ tsp cracked black pepper
Boil a large pot of water, adding a drizzle of olive oil to prevent the pasta from sticking. Add pasta to boiling water, stirring once, and cook for eight to 10 minutes, or until al dente. Strain the pasta. To toast the pine nuts, heat a large flat pan over medium-high heat. Add the pine nuts and stir frequently to avoid burning. Toast for about two minutes or until the nuts turn light brown and smell buttery. Remove from the pan immediately. In a large bowl, toss the cooked pasta with the remaining ingredients. The warm pasta will slightly melt the cheese.
Serves 4. Per serving: 1620kJ, 15g fat (5g sat), 254mg sodium, 46g carbs, 1g fibre, 4g sugars, 18g protein.