Ingredients:
- For the honey-balsamic dressing - 4 tbsp SPAR olive oil, 2 tbsp SPAR honey and splash of balsamic vinegar
- 300g farfalle pasta, cooked and cooled
- 1 red pepper, sliced
- 100g frozen peas, cooked & drained
- 1x200g tin of sweetcorn, drained
- 1x400g tin of chickpeas, drained
- 3 handfuls of baby spinach
- 100g SPAR feta cheese, crumbled (optional)
- Salt & pepper, to season
Method:
- To make the honey-balsamic dressing, add all dressing ingredients to a jar and shake vigorously to combine.
- Add the cooked pasta to a large bowl and pour over the dressing.
- Add the pepper, peas, sweetcorn, chickpeas and baby spinach. Toss to combine well. Season with salt and pepper, add the crumbled feta (if using) and toss gently again.
- Store in a large lidded container until ready to eat, or portion into lunchboxes to keep the whole family going throughout the week. Best served cold.
- - If your family don’t love balsamic vinegar, swap it for a squeeze of lemon in the dressing.
- - You can switch up the veggies to suit your taste. Cherry tomatoes, red onion, sundried tomatoes and blanched broccoli all work well.
- - This salad can be kept for up to three days once stored in an airtight container in the fridge.
