I love the versatility of this pasta salad - AND the fact that a pasta salad exists that's not gluggy and has ZERO mayo.

Versatile? - in that you can have it warm as a main for dinner. Yes.

But you can also have the leftovers next day at work or school. (Make sure you bring it to room temperature to get the most yum for your buck.) Some might even argue that it tastes *better* the next day!

Work up the zingy flavours with genuinely yum lightly-dried basil from Gourmet Garden which you find in the fridge section of your supermarket near the herbs. (This stuff lasts 4 weeks so you've got a WHOLE MONTH to use it up = less waste.) In this recipe I activate the basil even more by stirring it through the dressing first then pouring it all over the tomato. Basil + Tomato = 😍

Hot tip: If you want to get fancy, you can swap out the peas for shelled edamame.

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RECIPE:

PASTA SALAD:

• 375g pasta (I used high fibre veg twists)
• 500g tomatoes, chopped. You can use halved cherry tomatoes but reg tomatoes are cheaper
• 150g good deli olives (if you don't like olives, sub in 300g good quality tuna, drained)
• 1/2 cup smoked almonds, chopped
• 1 cup thawed frozen peas
• 270g drained cannellini beans (1 tin)

DRESSING:

• 1/3 cup olive oil
• 2 tbs good white vinegar (I use white balsamic)
• 3/4 tbs salt
• 1 tsp honey
• 1 tsp minced garlic
• tons and tons of freshly cracked pepper
• 2 - 3 tbs Gourmet Garden semi-dried basil

METHOD:

1. Boil the pasta in water salted with 1 tsp salt for 1 minute LESS than the recommended time.
2. Meanwhile, prepare the dressing:
   Mix all the dressing ingredients together and stir well to dissolve the salt and honey.
3. Chop the tomatoes loosely, they don't have to be perfect, and set in a good-sized bowl.
4. Pour the dressing over the tomatoes and mix well.
5. If the peas are still hard, add them to the pasta as you pour the water out once the pasta is cooked.
6. Drain the pasta well.
7. Mix the salad ingredients lightly through the cooked pasta. Serve warm or at room temperature.

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