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Last Minute Pasta Salad

Yield: Makes 2 cups


  • 1 tub of chunky dip (we used sundried tomato, cashew and parmesan)
  • 2 servings of gluten free pasta of your choice
  • 2-3 chopped up cabanossy or chorizo or leftover meat (we used 2 chorizo)
  • 100g chopped up feta
  • Mushrooms (to taste, we used 4 button mushrooms)
  • Optional: Parmesan cheese


  1. Cook pasta according to packet directions
  2. Chop up meat, feta and mushrooms
  3. Cook mushrooms in microwave or frying pan for a few minutes or leave them raw
  4. Drain pasta, mix through chunky dip and stir through meat, feta, and mushrooms
  5. Sprinkle Parmesan cheese over the top and serve

This is a great throw-together dinner for when you need a meal fast or need to use up leftovers.

To make dairy free and nut free: replace the chunky dip with a roasted capsicum and tomato salsa and/or omit the feta.

To download this recipe, please click here. 



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