This recipe is perfect for a summer salad at a BBQ or on a picnic.
And what's more, it's so easy to put together,
and it tastes delicious.
120ml basil pesto,
90ml Greek yogurt,
2 tbsp olive oil,
12 sun-dried tomatoes
and handful fresh basil leaves (if desired).
1) Cook the pasta according to the packet instructions and drain.
2) Mix the pesto, Greek yogurt and olive oil, then toss this
through the pasta to coat.
3) Cube the feta, chop the sun-dried tomatoes and the basil leaves,
add everything to the pasta and mix well.
Refrigerate until you're ready to go.
This recipe is in the current edition of The Simple Things magazine,
and I made it twice last weekend.