Pasta salad with sweet peppers recipe

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  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 440 calories / serving
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Pasta salad with sweet peppers WITH LOGO 472x310

Cook the fusilli al dente in boiling salted water as instructed on the pack, stirring occasionally. Drain the pasta in a colander, rinse with hot water and allow to drain. Put the pasta in a bowl and mix in the pesto.

Quarter the peppers, remove the seeds and cut the peppers into strips or dice. Dice the tomatoes finely. Quarter the olives and cut the feta into cubes.  Add the peppers, tomatoes, olives, feta and rocket to the pasta and mix.

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  • Ingredients

  • 250g fusilli pasta
  • Salt
  • 4 tbsps basil pesto
  • 4 sweet yellow peppers
  • 50g sun-dried tomatoes (from a jar)
  • 10 pitted green olives
  • 100g feta
  • Half a bag of rocket leaves
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  • Calories
    440
    22%
  • Sugar
    10g
    11%
  • Fat
    16g
    23%
  • Saturates
    5g
    25%
  • Salt
    2.2g
    36%
of an adult's Reference Intake daily amount.
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