Easy pasta salad

Step 1
Cook pasta according to packet directions.

Step 2
While the pasta is cooking, chop the tomatoes and olives in half.

Step 3
Once pasta is cooked, drain the pasta and set aside, reserving a little bit of the cooking liquid. Rinse the pasta under cold water.

Step 4
In the same pot used to cook the pasta, heat the oil and fry the garlic and capers until fragrant.

Step 5
Add the capsicum, tomatoes and olives and cook for two minutes.

Step 6
Pour the pasta back into the pot with the spinach, pesto and 1-2 tbsp  of reserved pasta cooking liquid.  Stir until the spinach has wilted slightly.

Step 7
Pour pasta mix into a bowl and place in the fridge. 

Step 8
When cool mix through the diced cucumber. 

Serving suggestion: Serve this hot as an evening meal (without the cucumber) with a side salad and pan-fried chicken or fish.

Food safety tip: If you are taking leftovers for lunch, this salad needs to be kept cold so pack an ice brick.