Roasted tomato, pepper & rocket salad
This colourful dish is high in vitamin C and low in saturated fat. If you prefer a smooth sauce, blend the roast veg, then toss through the pasta and rocket. No sherry vinegar? Red wine or cider vinegar work well too.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 2 x 250g packs mixed baby tomatoes, destalked
- 200g pack mixed Romano peppers, deseeded and sliced
- 1 large red onion, sliced
- 6 cloves garlic, sliced
- 1½ tbsp nonpareille capers, drained and rinsed
- 50ml sherry vinegar
- ¼ x 15g pack oregano, leaves only
- 2 tbsp olive oil
- 300g wholewheat fusilli
- 4 tbsp pine nuts
- ½ x 90g pack rocket
Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the tomatoes, peppers, onion, garlic, capers, sherry vinegar, oregano and olive oil; season. Roast for 25-30 minutes, tossing everything halfway through cooking
When the vegetables have 15 minutes left, bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. Spread the pine nuts out on a small baking tray and roast for 3 minutes, until golden. Tip onto a plate and set aside.
Use a slotted spoon to transfer the pasta to the vegetable tin, allowing some of the water to travel across too. Add the rocket; toss everything together, adding more pasta water if needed. Scatter over the pine nuts and serve. Any leftovers will make a great pasta salad the next day.
Typical values per serving when made using specific products in recipe