Summer Vegetable And Pasta Salad

Google+ Pinterest LinkedIn Tumblr +


Serves 4

A sensational summer salad to lay seige, savour and satiate the senses and the stomach! yada yada yada! Just look at it and eat it!

What you will need:


6oz (l75g) Green beans sliced length ways

6oz (l75g) Courgettes cut into 3 then cut to look like chips

6oz (l75g) Broccoli

1 Small can of Sweet corn

20z (5Og) walnuts chopped

Fresh chopped herbs

1clove of Garlic crushed

10 black olives pitted avoid tin if you can

Mustard Vinaigrette dressing see dressings recipe

60z (17Sg) Pasta bows

Juice of ½ lemon (optional but well worth it)

Dried pasta is best for salads as it looks firmer and not a wet floppy mess on the bottom of a plate.

looking for other vegetable dishes click here


Pot for pasta and beans

Bowl for salad

Are you looking for other salads? click here


Cook off the pasta bows as per instructions and to your own taste try under cooking it if you haven’t before it makes the salad look much better if nothing else.

Cook the green beans until just tender 2 to 3 minutes. Drain and leave to cool. To save washing and energy you can cook the beans in the same water as the pasta just leave until the final 3 minutes of the pasta cooking time

While this is cooking Break the broccoli into florets and introduce it to the bowl

Add the courget­tes and rest of the vegetables nuts and fruit etc to the bowl and allow to mingle.

Now is the time to add the optional lemon juice

Add the mustard vinaigrette dressing making sure all of it is covering in the dressing

Cover bowl and leave in a cool place for a couple of hours to Strengthen the bonds, I mean flavours!

looking for other pasta dishes click here


Notes: If you want to cook the veg then do so. Just chuck them all in the pasta water at the appropriate time and allow to cool and follow rest of recipe.


About Author

Leave A Reply