Layered Rainbow Pasta Salad - San Remo
- Preheat oven to 180°C. - Toss the beetroot, olive oil, salt and pepper on a lined baking tray. Place the tray on one shelf of your oven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Ingredients
- 2 large beetroot (or pumpkin)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 corn cobs, husk intact
- 3 cups packed basil and/or dill leaves
- 1/2 cup pine nuts, or nut/seed of choice, toasted
- 1/4 cup olive oil, or water
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- 300g San Remo No. 28 Small Shell Pasta
- 3 cups cherry tomatoes, halved
- 400g can butter beans, drained
- 2 cups salad leaves
- 1 medium cucumber, chopped
- 1 small zucchini, spiralised (optional)
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