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PrintMIXED PASTA SALAD
Mixed Pasta Salad can be as tempting as it is because of its powerful ingredients; vegetable oil, pasta shells, almonds, celery stalks, spring onions, black olives and wine vinegar! Eating this dish assures you of a healthy and delicious dish that can level up your satisfaction!
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- To toast the almonds, dry-fry for about 1 minute until lightly browned, shaking the pan.
- Cook the pasta and fresh peas in boiling salted water with the oil for about 10 minutes, or until tender. If using frozen peas, add them halfway through the cooking time.
- Drain well and run cold water through the pasta pieces to keep them separate. Leave to cool.
- Put the celery into a bowl with the pasta and peas. Add the spring onions, olives and almonds.
- Mix the remaining oil with the vinegar and season with salt and pepper. Pour over the pasta salad and toss all the ingredients together.
- Transfer to a serving dish and garnish with watercress sprigs. This salad is very suitable for picnics and packed lunches, when it should be transported in a lidded container.
INGREDIENTS
- 50 grams blanched almonds
- 200 grams mixed colored pasta shells or twists
- 200 grams peas, fresh or frozen
- 6 tablespoons Cooking oil
- 6 celery stalks, chopped
- 2 small bunch spring onions, chopped
- 10 black olives, stoned and chopped
- 2 tablespoon wine vinegar
- Salt
- Freshly ground black pepper
- Watercress sprigs, to garnish
8 comments for “Mixed Pasta Salad”
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