Here is the recipe for the Basil and Cashew pasta salad. Just as for other recipes in these blogs, adjust the amounts according to the goal of losing or maintaining weight.
Boil 4 handfuls of dry pasta, “Shells” or “Spirals” per serve. We cook four serves and have it two nights in a row. Boil the dry pasta for 25 minutes and then rinse them in a collender and allow them to cool.
Place the cooked pastas in a large bowl and add the following ingredients: one chopped green capsicum, one small pack (250grams approx) chopped or whole cashews, one large bunch of rinsed and slightly chopped green basil leaves.
Mix in 250 mL Creamy roasted garlic flavoured olive oil vinaigrette and 150 gm of garlic, onion and herb pizza sauce or tomato paste.
We have this salad with fish and oven fries potatoes. It is also a good accompaniment to pan fried lean chicken.