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Summer vegetable pasta salad

Serves: 8+ people
Prep time:



  • 500g vegetables such as apsaragus, green beans, snow peas
  • 1L Campbell's Real Stock - Vegetable
  • 3 cups fusilli or penne pasta
  • 1 x 250g punnet cherry or grape tomatoes, halved
  • 1 TBS red wine vinegar
  • 2 TBS seeded mustard
  • 2 cups baby spinach leaves


  1. Trim the vegetables and cut into 5cm pieces. Place Campbell's Real Stock in a large saucepan, bring to the boil, add vegetables and cook for 1 -2 minutes. Using tongs, remove vegetables and set aside. 
  2. Add pasta to the stock. Bring to the boil and cook for 11 minutes or until pasta is aldente. 
  3. Add tomatoes, vinegar, mustard and cooked vegetables to pasta and stock. Toss to combine, cover and allow to cool until most of the stock has been absorbed. 
  4. Toss the spinach into the salad and serve.