Silverbeet and fetta pasta salad

Fresh and tasty, this pasta salad is guaranteed to brighten up the table.

6 as a side

10m

Note: + cooling time

20m

Ingredients

  • 2 small pieces wholemeal pita bread
  • 2 tbs olive oil
  • 300g large pasta shells
  • 2 garlic cloves, crushed
  • 4 spring onions, thinly sliced
  • 1 bunch silverbeet, leaves only, coarsely chopped
  • 1/4 cup chopped dill
  • 1 tsp finely grated lemon rind
  • 200g Danish fetta, crumbled
  • 250g pkt zucchini noodles

Method

STEP 1

Preheat oven to 200°C. Place the pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp. 

STEP 2

Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.

STEP 3

Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and half the spring onion. Cook for 4 mins or until aromatic. Add the silverbeet and ½ cup (125ml) water. Cover and cook for 3-4 mins or until the silverbeet wilts. Set aside to cool slightly.

STEP 4

Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.

STEP 5

Break the pita into large pieces. Place the pasta and zucchini noodles in a large bowl. Drizzle with dill mixture and gently toss to combine. Season. Top with the pita and remaining fetta.

Dietary information

Vegetarian
Egg-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.