Pomegranate pasta salad
Serves: 4
Prep Time: 10 mins
Cook Time: 10 mins
- 400g conchiglie (shell) pasta
- 350g cherry tomatoes, halved
- 8 radishes, finely sliced
- 60g rocket leaves
- 2tbsp fresh dill, chopped
- 80g pomegranate seeds
- 1 lemon, juice of
- 3tbsp extra virgin olive oil
- 1tsp Dijon mustard
✓ Low Saturated Fat
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 539 | 2161 |
| Energy (KJ) | 129 | 517 |
| Fat (g) | 3.2 | 12.9 |
| Saturated Fat (g) | 0.5 | 1.9 |
| Carbohydrates (g) | 21.1 | 84.4 |
| Fibre (g) | 1.7 | 6.7 |
| Sugars (g) | 1.8 | 7.2 |
| Protein (g) | 4.0 | 15.8 |
| Salt (g) | 0.1 | 0.5 |
Back to recipes
A light pasta salad that is juicy and tasty, perfect served on its own or as part of a summer picnic.
Method
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain and run under cold water and set aside to drain and cool completely.
Place the drained pasta in a large serving bowl and toss well with cherry tomatoes, the radishes, rocket leaves, dill and pomegranate seeds.
Whisk together the lemon juice, oil and mustard with a pinch of sea salt and ground black pepper and drizzle over the pasta and toss together gently. Serve immediately.