A Pizza Pasta Salad Jar is a great packed lunch or picnic idea that you can tweak to suit your own tastes and tolerances.
Tomato pesto pasta, sweet tomatoes, layers of different cheeses, Peperami and basil leaves give all the tastes of a beautiful fresh pizza, without the bread base.
The pesto, Peperami, cheese and olives all help to pair the pasta in this salad to help achieve lower and more stabilised blood glucose levels.
We all tolerate starchy carbs differently, but there should be some you tolerate better than others. I use wholewheat or chickpea pasta, but if your struggle to tolerate pasta, you can switch this for wholegrain or wild rice, wholewheat couscous, quinoa, or skin on cooked, cooled new potatoes. Choose the starchy carb that you tolerate the best for your Pizza Pasta Salad Jar.
- 1 tbsp Sacla Stir In Olive & Tomato Sauce
- 4 tbsp wholewheat pasta or chickpea pasta
- 1 tsp olive oil
- ¼ tsp dried oregano
- 6 whole cherry tomatoes baby plum, or sunkissed tomatoes, halved
- 50 grams mozzarella pearls, or torn/sliced pieces
- 30 grams feta cheese cubed
- 6 whole black olives pitted and sliced
- 2 whole Peperami cut into bitesize chunks
- 1 handful fresh basil
- ½ whole red chilli (optional)
- 1 good pinch salt and black pepper to taste
- Cook the pasta following pack instructions. Drain well, then toss with the oil and Sacla stir in sauce, season to taste
- Chop up the tomatoes and drizzle in some olive oil, sprinkle over the oregano and chilli if using and then toss to coat
- Place the pasta in a jar or lunch box and layer the remaining ingredients, ending with the basil to prevent it getting soggy
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used