Spaghetti Spring Salad

6 ingredients
3 steps

Ingredients

  • 250 g spaghetti, thin
  • 1 large carrot, peeled
  • 125 g capsicums, roasted and peeled (bought or cooked at home)
  • 14 cup pine nuts, toasted
  • 60 g rocket (arugula)
  • 12 cup balsamic dressing

Directions

  1. 1
    Cook spaghetti in a pan of boiling water until al dente, drain, rinse under cold water and drain again; transfer spaghetti to a large bowl.
  2. 2
    Cut carrot and roast capsicum into thin strips, add to spaghetti with the pine nuts and rocket leaves.
  3. 3
    Add dressing and toss gently to coat salad.

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