Fresh: Pesto Pasta Salad

Serve this as a main or as a side.

INGREDIENTS

• 350g gluten free Penne Pasta
• 80g Baby Spinach
• 100g Feta, crumbled
• 200g Basil Pesto (made with garlic infused oil)

INSTRUCTIONS

1. Cook pasta according to packet instructions.
2. Drain pasta then allow to cool (but remain warm) and transfer to a bowl.
3. While still slightly warm, stir through the basil pesto to coat the pasta.
4. Once cooled, add the baby spinach to the bowl along with the feta. Stir through.
5. Serve.

ALTERNATIVES

Add some toasted chopped walnuts, pumpkin seeds, or sunflower seeds.