|COURSE||PREP TIME||COOK TIME||SERVES|
10 TO 12
1 pkg (500g) Longo’s Curato Artisan Fusilli Pasta
4 cups diced assorted veggies such as zucchini, cucumber, bell peppers, tomatoes, carrots and/or celery
1 cup grated cheddar cheese (optional)
1 tub (454g) Longo’s Creamy Ranch, Tzatziki or Spinach Dip
1/2 cup finely chopped green onion
1/4 cup finely chopped fresh Longo’s Dill, Basil or Parsley
Cook pasta according to package directions; drain and rinse under cold running water.
Place pasta in large bowl. Add vegetables, cheese (if using), dip, green onion and dill. Stir until well mixed.
(Make-ahead: Salad can be covered and refrigerated for up to 3 days.)
TIPS: You can substitute other Longo’s artisan short pasta cuts for the fusilli.
Instead of dicing, grate vegetables such as the zucchini and carrot to mix up the textures. The cheese can be omitted or adapted to suit the dip you use, for example, crumbled feta with tzatziki
Per serving (1/12th recipe): 280 calories; 7g protein; 14g fat; 36g carbohydrate; 2g fibre; 3g sugars; 220mg sodium