Pesto Pasta Salad recipe | Puck

Ingredients

• 250 g dried fusilli pasta
• 3 tbsp basil pesto
• ¼ tsp fine salt
• 250 g cold roast beef, cut into thin slices
• 150 g lettuce, roughly torn, for example, Romaine lettuce
• 200 g Puck® Premium Cubed Feta Cheese
• 250 g frozen peas
• 1 spring onion, finely chopped (about 50 g)
• 240 g toasted rye bread or 200 g baguette