Silverbeet and fetta pasta salad
Fresh and tasty, this pasta salad is guaranteed to brighten up the table.
6 as a side
Note: + cooling time
- 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
Preheat oven to 200°C. Place the pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp.
Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.
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.
Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.
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.