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Warm Pasta and Sweet Potato Salad

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Serves: 4
750g / 1 lb 10 oz orange sweet potato
2 tablespoons extra virgin olive oil
500g / 1 lb 2 oz casarecci pasta
325g / 11 1/2 oz marinated feta cheese in oil
3 tablespoons balsamic vinegar
155g / 5 1/2 oz asparagus, cut into short lengths
100g / 3 1/2 oz baby rocket or baby English spinach leaves
2 vine-ripened tomatoes, chopped
40g / 1 1/2 oz pine nuts, toasted

Preheat the oven to 200ºC / 400ºF / Gas 6. Peel the sweet potato and cut into large pieces. Put in a baking dish, drizzle with the olive oil and season. Bake for 20 minutes, or until the sweet potato is tender.

Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain well. Drain the oil from the feta and whisk 3 tablespoons of the oil together with the balsamic vinegar to make a dressing.

Steam the asparagus until bright green and tender. Drain well.

Combine the pasta, sweet potato, asparagus, rocket, feta, tomatoes and pine nuts in a bowl. Add the dressing and toss gently. Season and serve immediately.

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