Full ingredients list:
Spring vege pasta
150g risoni or orzo pasta (or other small pasta shapes)
400g can lentils, drained, rinsed
200g green beans, trimmed, halved
4 tablespoons chopped fresh mint or fresh parsley
2 red capsicums, chargrilled, chopped
4 tablespoons balsamic vinegar
2 cups shelled edamame beans
2 cups baby rocket
4 large mushrooms, wiped
150g reduced-fat ricotta cheese
2 tablespoons chopped fresh parsley
Nutritional information (per serve)
Instructions and steps:
Step 1Cook pasta until tender. Drain and place in a large bowl. Add remaining pasta ingredients and toss together.
Step 2Spray mushrooms with oil. Cook on a preheated barbecue or griddle for 4-6 minutes, turning once until soft and juicy. Towards the end of cooking add some soft cheese and allow to melt slightly.
Step 3Serve mushrooms on top of pasta salad and garnish with parsley.
Make it gluten free: Use gluten-free pasta.
About this recipe
First published: October 2013