Updated: Jul 28
350g of pasta, your choice of size & shape
1 small bunch of kale, washed, massaged & chopped into 1" ribbons
1 cup cucumber, chopped
1 small red onion, diced
1/2 cup chopped sundried tomatoes
1 cup asparagus, cut into 1" pieces, cooked & cooled
4 tbsp capers, drained
1/4-1 cup feta, crumbled
Zest of 1 lemon
4 tbsp of pesto
1/2 cup oil
1 lemon, juiced
Salt & Pepper to taste
Cook pasta according to package directions & cool completely. In the meantime, prepare all vegetables and place into a large bowl. Transfer cooled pasta to bowl and mix well. Store in an airtight container in fridge for up to 4 days.
Place ingredients for the the dressing into a jar & shake well to mix.
Add dressing when ready to serve.
Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.