- Cook the pasta for 8-10 minutes, according to packet instructions. Drain and refresh under cold water until completely cool. Drain again thoroughly.
- To make the dressing, whisk the olive oil together with the pesto, lemon and a good pinch of salt and pepper.
- Chuck the cooked pasta into a large mixing bowl and add the mozzarella, peppers, artichokes, olives, sun dried tomatoes and basil. Pour over the dressing, toss together and serve.
Paid Partnership with Seeds of Change
400g Seeds of Change Spinach Trotolle
2 tbsp olive oil
3 tbsp red pesto
The juice of 1 ½ lemons
150 mini mozzarella balls
150g roasted peppers in oil, drained and roughly chopped
120g artichoke hearts in oil, drained and roughly chopped
100g black pitted olives, roughly chopped
50g sundried tomatoes in oil, drained and finely chopped
2 handfuls of finely chopped basil leaves
Salt and pepper