Farfalle salad with eggplant and semi-dried tomatoes

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: Vanessa Levis

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This vegetarian pasta salad is ready in only 15 minutes - and it tastes great too!

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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150g farfalle (bow-tie) pasta
2 tablespoons basil pesto
120g chargrilled eggplantaubergineX
½ cup semi-dried tomatoes, roughly chopped
250g cherry tomatoes, halved
100g baby spinach leaves
40g reduced-fat feta, crumbled

Instructions

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1 Cook the pasta following directions on the back of the packet (usually 10 minutes). When cooked, toss with pesto to coat well. Add the eggplant, both types of tomatoes and spinach leaves. Sprinkle with feta and serve.

HFG tip

To make this dish gluten-free, you can use pasta made from lentils or chickpeas.

Nutrition Info (per serve)

Calories 285cal

Kilojoules 1195kJ

Protein 11.4g

Total fat 9.2g

–Saturated fat 2.2g

Carbohydrates 35.1g

–Sugars 8.4g

Dietary fibre 6.8g

Sodium 223mg

Calcium 108mg

Iron 2.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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