Mediterranean Pasta Salad

Written By Better Nature

When chicken salad starts feeling very beige. Go Mediterranean.

Bright, herby and built for everyday eating. Delicious Mediterranean Tempeh tossed with pasta and veggies for a bowl that’s fresh, filling and perfect for meal prep.

Contains: 44g of Supercharged protein

Prep time: 20 min

Serves: 2-3

YOU’LL NEED

  • 1 pack Better Nature Mediterranean Tempeh, torn into bite-sized chunks

  • 200 g pasta of choice

  • 1 red pepper, sliced

  • 1 small red onion, sliced

  • A handful of cherry tomatoes, halved

  • A handful of olives (green or black), pitted

  • Optional: Fresh basil leaves to top


    SIMPLE DRESSING:

  • 3 tbsp extra virgin olive oil

  • Juice of ½ lemon

  • Salt + cracked black pepper

HOW TO MAKE IT

  1. Cook the pasta
    Boil in well-salted water until just al dente. Drain and let it cool slightly.

  2. Cook the tempeh
    Pan-fry the Mediterranean Tempeh in a little olive oil for 4-5 minutes until golden 

  3. Soften the veg
    In the same pan, sauté the pepper, courgette and red onion for 3-5 minutes - you want colour, not mush.

  4. Bring it all together
    Toss the pasta with tempeh, veg, tomatoes and olives. Drizzle over olive oil and lemon juice. Season well.

  5. Finish with basil
    Tear over fresh basil just before serving.

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