Layered Rainbow Pasta Salad

Method

1. Preheat oven to 180°C.
2. Toss the beetroot, olive oil, salt and pepper on a lined baking tray. Place the tray on one shelf of your oven. Place the corn directly on another shelf of your oven.
3. Bake the beetroot and corn for 30 minutes. The beetroot should be tender and the corn husk should be slightly charred. Once cooked, set the beetroot and corn aside to cool.
4. Meanwhile, in a large pot of boiling salted water, cook pasta as per packet directions.
5. Remove the husk and use a serrated knife to cut off the kernels the cut the roasted beetroot into 2x2 cubes.
6. To make the pesto: add all ingredients in a food processor or blender. Blitz until a smooth paste forms.
7. To assemble: In a large bowl, toss together the salad leaves, cucumber, corn kernels and optional zucchini.
8. Arrange the trifle in the following order or as desired: roast beetroot, chopped tomatoes, cooked pasta, butter beans, pesto then the green salad mixture.
9. Serve immediately. Alternatively, keep all the salad components in separate containers in the fridge until needed. Assemble 1 hour before serving.