Packed lunch or summer supper, this tasty salad has all the wonderfully fresh flavors of pesto with just a fraction of the Syns.
Syns per serving:
8oz dried seashell pasta shapes or any short shaped pasta
5oz green beans, trimmed
1 cucumber, cut into 1/2 inch dice
4oz cherry tomatoes, halved and quartered
1 red onion, peeled and finely chopped
6 large dill pickles chopped
2 tbsp capers, drained and rinsed
1 tbsp finely grated lemon zest
4oz bottled roasted red bell peppers in brine, drained and roughly chopped
2 x 7oz cans tuna steak in water, drained and flaked
For the pesto
1 red chili deseeded and finely chopped
2oz fresh basil, roughly chopped
3 garlic cloves, peeled and crushed
4 level tbsp grated parmesan cheese
4oz fat free plain yogurt
3floz vegetable stock
salt and freshly ground black pepper
Cook the pasta according to the packet instructions. adding green beans for the last 4 minutes of cooking time. Drain and rinse under cool running water. drain again and set aside.
Meanwhile make the pesto by placing all the pesto ingrediants in a food processor. Blend until well mixed and fairly smooth. Scrape down the sides of the bowl with a spatula and blend again briefly. Transfer to a bowl and season well.
Place the cooked pasta and beans in a wide salad bowl and spoon over the pesto. Add all the remaining ingrediants and toss to mix well. Check the seasoning and serve immediately.
Tip: A level tablespoon of shop brought green pesto is 3 1/2 syns so the syns can really add up when cooking with it. At just 1 1/2 syns this is a great low syn alternative.