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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A colourful pasta salad. Serves 4- easily multiplied for a larger number. If you would like a bit more zing to this dish- finely chop a red chilli and add with the salad dressing. Adapted from a recipe found in Healthy Food magazine. For a gluten-free version use gluten-free pasta and mustard- as gf pasta tends to break up somewhat when cooked is best to be sure pasta is just cooked rather than cooked longer. Ingredients:
2 cups tri-color spiral pasta, measure from dried uncooked pasta |
1 red capsicum, diced (red bell pepper) |
1 cup frozen peas |
1/2 cup corn kernel (can use fresh, frozen or canned) |
2 tablespoons olive oil |
2 teaspoons mustard |
1 tablespoon lemon juice (can add more to taste) |
1/4 teaspoon fresh ground black pepper (or to taste) |
Directions:
1. Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.
2. Place pasta into a serving bowl.
3. To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
4. Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.
5. When ready to serve pour the remaining dressing over the pasta and mix through .
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