Name: Raw baby marrow salad
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Starters & Light meals
Ingredients: lemons, juiced 2,extra virgin olive oil 1⁄2cup,hard cheese or Parmesan, finely grated 6T,sea salt and freshly ground black pepper, to taste ,punnet baby marrows 1 x 350 g,bags wild rocket 2 x 80 g ,a large handful basil ,gem avocado, sliced 1

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Raw baby marrow salad

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Great value

Sundried tomato pasta salad

15 minutes

Sundried tomato pasta salad

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

3 T olive oil
3 cloves garlic, crushed
240 g Woolworths sundried tomato quarters, brine included
20 g Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
4 fresh tomatoes, cubed
500 g rigatoni, cooked al dente
250 g ricotta or feta
lemon juice, for serving

Method

1. Heat the olive oil in a large pan over a medium heat, then add the garlic and sundried tomatoes and their brine. Cook for 5–10 minutes, mashing the tomatoes using a potato masher so that they break up a bit.

2. Remove from the heat, then add the parsley and seasoning.

3. Add the fresh tomatoes to the pan, then toss the pasta and ricotta through the crushed tomatoes and serve with a squeeze of lemon juice.

Cook's note: This easy weekday pasta salad can be changed up to use feta instead of ricotta, penne instead of rigatoni, and can be served warm or cold. It’s a great side to braaied wors.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

This is a test recipe

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Raw baby marrow salad

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Chimichurri cauliflower rice salad

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BBQ-pineapple chicken wings and slaw

Trout salad with honey-gochujang butter

Chicken mayo salad

Caesar chicken schnitzel

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Sundried tomato pasta salad

Sundried tomato pasta salad

Ingredients

Method