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Pasta salad with rocket & crème fraîche recipe

Pasta salad with rocket & crème fraîche recipe

71 ratings

Looking for a pasta salad to enjoy alongside your barbecue favourites? This one might just fit the bill! Strong, peppery rocket balances beautifully with the crème fraîche, while the capers and lemon add a tasty tang. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 340 calories / serving
  • Healthy

Ingredients

  • 300g Tesco Dischi Volanti dried pasta
  • 60g rocket
  • 3 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1 spring onion, thinly sliced
  • 125ml reduced fat crème fraîche
  • 3 tbsp capers, drained and rinsed
  • 1 lemon, finely zested
  • 1 tbsp lemon juice

Each serving contains

  • Energy

    1425kj
    340kcal     17%

  • Fat

    15g 21%

  • Saturates

    4g 20%

  • Sugars

    3g 3%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 44.2g Protein 10g Fibre 0.5g

Method

  1. Bring a large pan of salted water to the boil and tip in the pasta shapes, return to the boil and cook for 10-12 minutes until just tender.

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  2. Meanwhile, wash the rocket and leave to drain. Heat the oil in a small saucepan and gently fry the garlic and spring onions for about 30 seconds.
  3. Drain the pasta and rinse lightly. Tip into a large bowl and add the garlic, spring onions and oil, crème fraîche, capers, lemon juice, salt and plenty of freshly ground black pepper. Mix well until evenly combined.
  4. Stir in the rocket and pile the pasta onto serving plates or in a large bowl. Scatter with the lemon zest and serve immediately.

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