Rainbow Penne Picnic Salad


  • 250g Explore Cuisine Green Lentil Penne
  • handful of cherry tomatoes, halved
  • handful of sugar snap peas, sliced
  • ¼ red onion, sliced
  • ½ red bell pepper, sliced
  • handful of micro greens
  • ¼ pomegranate, de-seeded
  • For the Topping:
  • handful of fresh basil leaves
  • 4 cherry tomatoes, halved
  • 30g walnuts, roughly chopped
  • For the Walnut Pesto:
  • 30g walnuts
  • 125ml olive oil
  • 20g fresh basil
  • ½ clove garlic
  • salt & pepper to taste


  1. Cook the pasta as per the packet instructions.  Once cooked, cool down by running under cold water to prevent it overcooking.  Drain and add to a large mixing bowl.
  2. Meanwhile, add the walnut pesto ingredients to a blender and blitz until smooth (or leave slightly chunky if you prefer).  Pour onto the pasta and mix well to coat.
  3. Now add the rest of the ingredients and gently mix until combined.
  4. Pour into a nice salad platter or bowl and top with fresh basil leaves, cherry tomatoes and a sprinkle of chopped walnuts.

Recipe by: Bettinas Kitchen

Rainbow Penne Picnic Salad

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