Biltong, blue cheese and sundried tomato pasta salad

Biltong, blue cheese and sundried tomato pasta salad

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  • 4–6
  • Easy
  • 5 minutes
  • 20 minutes


  • 100 g capers
  • 4 T olive oil
  • 100 g sundried tomato quarters
  • 140 g sundried tomato pesto
  • 10 g parsley
  • 10 g chives
  • 100 g beef biltong
  • 100-200 g blue cheese
  • 500 g fusilli pasta
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Fry the capers in olive oil for 5 minutes.

2. Add sundried tomatoes and pesto, fry for another 5 minutes, then take off the heat.

3. Add parsley, chives, biltong, blue cheese and cooked pasta, toss thoroughly and season. Serve warm.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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