SUMMER VEGETABLE AND PASTA SALAD
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.
Pot for pasta and beans
Bowl for salad
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!
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.