A light and summery pasta salad that can be adapted to your favourite ingredients or whatever you have in the fridge.
Don't have prawns? use chicken breast! Don't like mushrooms? use zucchini! It's a great adaptable recipe and is oh so delicious!
1/2 butternut pumpkin, chopped into 3cm pieces
3 cloves of garlic
2 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1 broccoli head, cut into florets
12 button mushrooms, peeled and quartered
2 cups raw bow-tie pasta
1 tsp garlic-infused olive oil
24 prawns, peeled
1 cup parsley, chopped
4 cups of rocket
1/4 cup grated parmesan cheese
1 tbsp garlic infused extra virgin olive oil
1 tsp rice wine vinegar
2 tsp lemon juice
2 tsp wholegrain or dijon mustard
1 tsp honey
Salt and pepper, to taste
Preheat oven to 200c.
In a large bowl combine the pumpkin, olive oil, salt and pepper. Mix together and place the pumpkin on a lined baking tray and bake for 15 minutes (save the olive oil bowl).
Add the broccoli to the olive oil bowl and mix with any leftover oil and garlic (save the olive oil bowl again). Add the broccoli to the pumpkin tray after the first 15 minutes and cook for a further 15 minutes.
Add the mushrooms to the olive oil bowl nd mix with any leftover oil and garlic. Add the mushrooms to the pumpkin and broccoli tray and cook for a further 15 minutes.
Meanwhile, cook the pasta according to packet instructions.
Add the garlic olive oil to a medium frying pan over medium heat. Once hot add the prawns and cook for 3 minutes on each side or until pink.
Combine the cooked pasta, prawns, vegetables, rocket, and parsley in a large bowl and toss to combine
Combine the dressing ingredients together in a small bowl and drizzle over the salad with the parmesan cheese.