Pasta Salad

It’s still salad for lunch in our house, as we’re approaching the last bits of summer. And I’m going to hold on to this for as long as I can, before moving on to the more luscious fall fare.

Salads are so versatile that depending on what’s available at hand everyday’s bowl of goodness is unique, beautiful and interesting in it’s own right. Here’s a little peek into what one of our lunch plates, and maybe you’ll give it a go too?

Pasta Salad

Ingredients

For the Salad

  • 1 cup cooked pasta

  • 1 cup mixed salad leaves

  • 1 avocado

  • 1 nectarine

  • Handful berries

  • 2 sprigs of mint

  • 12-15 cashews

  • Soft goat’s cheese

For the Dressing

  • Juice of 1/2 lemon

  • 2 tbsp olive oil

  • 1 tsp maple syrup

  • Salt + Pepper

Method of Preparation

  1. Whisk the ingredients for the dressing together.

  2. Toss the salad leaves with 1/3 of the dressing and layer at the bottom of the plate.

  3. Top with the remaining ingredients for the salad, and drizzle over more dressing.

  4. And that’s it!