How To Make Warm Roasted Veggie & Pesto Pasta Salad – Tupperware Recipe

By | August 12, 2017

How To Make Warm Roasted Veggie & Pesto Pasta Salad – Tupperware Recipe

Required Ingredients:-

  • 100gm Cubed Pumpkin
  • 100gm Sliced baby marrows
  • 2 Tablespoon olive oil
  • 100gm broccoli florets
  • salt and black pepper
  • 500gm cooked pasta shells
  • 1/2 cup pesto
  • 100gm pitted black olives
  • 100gm baby or rosa tomatoes
  • 1/2 a tin corn kernels drained
  • 3 Tablespoon olive oil
  • juice of 1 lemon or 3 limes
  • 100gm feta crumbled
  • Fresh dill, to serve
  • Fresh rocket, to serve

Warm Roasted Veggie & Pesto Pasta Salad

How To Make Warm Roasted Veggie & Pesto Pasta Salad – Tupperware Recipe

  • To Make Warm Roasted Veggie & Pesto Pasta Salad – Tupperware Recipe first and foremost preheat the oven to 200 degrees Celcius.
  • Then Place the pumpkin, baby marrows and broccoli in a Tupperware Ultra Pro Base. Drizzle with olive oil and season with salt and pepper.
  • Roast for 20 -25 minutes or until tender and golden. Remove from the oven and set aside.
  • Place the cooked pasta and roasted vegetables in a Tupperware Blossom Bowl (4,3L).
  • Add the pesto, olives, tomatoes, corn, olive oil, lemon or lime juice and feta to the bowl. Season well with salt and pepper and mix well.
  • Scatter with fresh dill and rocket before serving.

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