Tag Archives: asparagus

Pumpkin Pasta Salad

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This is a lovely salad for a┬álate lunch on a warm afternoon. It is light and fresh while still satisfying the kids’ passion for pasta.

Recipe

  • 1/2 butternut pumpkin
  • 300 g dried vermicelli pasta
  • 2 rashers bacon (optional)
  • 2 T macadamia oil
  • 400 g can kidney beans, drained
  • 1 bunch asparagus
  • 2 large tomatoes, diced
  • juice from 1/2 a lemon
  • salt and pepper to taste

De-seed and peel pumpkin, and chop into 1.5 cm cubes. Steam until just soft. If using bacon, chop into small pieces and fry. Chop asparagus into 2 cm lenths and team until just soft.

Cook vermicelli in water or vegetable stock (I prefer stock if not using bacon) until al dente.

Combine all ingredients in a large bowl and serve.