Healthy Italian Meatball Salad with Pesto Wedges

2 pitta pocket breads

1/3 cup mayonnaise

1 tablespoon milk

1 cup pasta (that resembles rice)

2 tablespoon olive oil

1 tablespoon lemon juice

1/4 cup shredded fresh basil

2 tablespoons chopped fresh chives

70g drained sun-dried tomatoes, sliced

150g mozzarella, chopped

1 cup stuffed green olives, halved

Pesto Sauce

Meatballs: 500g minced beef

70g stale breadcrumbs

2 cloves garlic, crushed

1 medium onion, grated

1 egg, lightly beaten

oil for frying

Combine mince, breadcrumbs, garlic, onion and egg in a bowl; mix well.

Roll 2 level teaspoons of mixture into balls.


Split pitta bread in half, cut into wedges.

Brush half the pesto mixture onto the split side of bread.

Place bread, split side up, on an oven tray.

Bake in moderate oven about 15 minutes or until bread is crisp; cool.

Combine remaining pesto mixture, mayonnaise and milk in a bowl, mix well.

Add pasta to the pan of boiling water, boil until just tender.

When cool, combine pasta, olive oil, juice, herbs tomatoes, cheese, olives and meatballs in bowl.

Drizzle with pesto mayonnaise mixture.

Serve with pesto wedges.