Greek Dressing, Basil Pesto, Garlic Pepper Seasoning, Sun-dried Tomatoes
You will need
½ cup (125 ml) Ina Paarman’s Greek Dressing
1 x 125 g Ina Paarman’s Basil Pesto
2 T (30 ml) olive oil
250 g penne
Ina Paarman’s Garlic Pepper Seasoning
baby spinach, about 2 handfuls
8 pieces of Ina Paarman’s Sun-dried Tomatoes, sliced
1 cup (250 ml) cherry tomatoes, halved
1 t (5 ml) sugar
1 bunch of spring onions, sliced
½ cup kalamata olives, pipped
1 wheel of feta cheese, crumbled
fresh mint
Method
Mix all the dressing ingredients in a screw top jar.
Leave to stand.
Boil the pasta, done to your taste.
Drain pasta, return to the pot, season with 1 t (5ml) Garlic Pepper Seasoning, toss, while still hot, with the dressing.
Line a large platter with spinach and decant hot pasta over spinach.
Mix the Sun-dried Tomatoes together with the cherry tomatoes and season with Garlic Pepper Seasoning and a little sugar.
Top pasta with tomatoes, spring onions, olives and feta.
Just before serving top with a small handful of roughly chopped mint leaves.
