A fantastic, simple pasta salad that seems to please people of all tastes. Even my fussy 15yr old eats this one!


  • 1 packet of bow tie shaped vegeroni pasta

  • 1 bunch spring onions

  • 2 red capsicum

  • 1 small deli tub of semi sundried tomatoes

  • 1 avocado

  • for the dressing;

  • 1 cup olive oil

  • 2 tbs seeded mustard

  • juice of three lemons (only use fresh lemons, bottled lemon alters the flavour)

  • 1 level tbs dried oregano

  • generous amount of freshly ground black pepper

  • ground sea salt to taste


  • 1.

    Cook the pasta until al dente. Drain and rinse well. Place in a large salad bowl. Slice spring onions and dice capsicum, add to pasta. Remove most of the excess oil from the tub of the semi sundried tomatoes then peel avocado and roughly chop, add both tomato and avocado to pasta. Stir.

  • 2.

    Dressing; combine all ingredients into a jar or a shaker. Shake until well combined. Pour over pasta and stir through thoroughly. Serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 423kj
  • Fat Total 31g
  • Saturated Fat 4g
  • Protein 5g
  • Carbohydrate 32g
  • Sugar 3g
  • Sodium 360mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This salad keeps well for a couple of days. If making the pasta the day before you require it, leave the avocado whole and only peel, chop and add to salad before serving.

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