Ingredients

1 package (227g) GoGo Quinoa macaroni (or pasta of choice)
3 loose handfuls (~2.5oz) arugula, roughly chopped
1 red bell pepper, cut to similar size as pasta
1/4 cup loosely packed pickled red onions, roughly chopped
1 tbsp capers, roughly chopped
1/2 cup goat’s milk feta, crumbled or cubed
1/4 cup basil pesto
1-2 tbsp olive oil
2 tsp lemon juice

Method

1. Cook pasta according to package instructions. Cool completely (ex. rinse in cold water) if package directions don’t already state to do so.
2. Add all ingredients into a large mixing bowl. Toss to combine.

Notes:

1. Prepare salad ingredients while water is coming to a boil for the pasta.
2. When using wheat-alternative pastas, such as brown rice or pulse pastas, this recipe is best made just before eating. Wheat-based pastas do well sitting in the fridge overnight so that the flavours can develop together, but wheat-alternative pastas tend to dry out if in the fridge overnight. The GoGo Quinoa pasta holds up much better in the fridge than typical wheat-alternative pastas, but I would not leave it in the fridge for more than one night.