Detox Pasta Salad (4 servings) Ingredients 300g/1 oz quinoa pasta penne 30 ml/ 2 tbsp olive oil 2 medium carrots 225 g/8oz broccoli 1 red or yellow bell pepper 2 stick celery 4 spring onions 2 large tomatoes 75 g/ 1/2 cup pitted olives Dressing 15 ml/1 tbsp cider vinegar 45 ml / 3 tbsp olive oil 5ml / 1 tbsp Dijon mustard 15 ml/ 1 tbsp sesame seeds 30 ml / 2 tbsp chopped mix fresh herbs, such as parsley, thyme,and basil ground black pepper flat leave parsley to garnish Pasta Salad Preparation Method Cook the pasta in a large pan or rapidly boiling, lightly salted water for 10 minutes until tender or according to the packet instruction. Drained under cool water to prevent over cooking Turn the drained pasta into a large bowl. Toss with 30 ml / 2 tbsp of olive oil to prevent the pasta from sticking together. Set aside. Allow it to cool completely before mixed with the other ingredients. Lightly blanch the carrots, broccoli and peas for few minutes in a large pan of boiling water, or steamer and place over a pan of boiling water. Place the colander and refresh under cold water. Drain well. Chop the carrot, broccoli into bite size pieces and add to the pasta with peas. Thinly slice the pepper, celery and spring onions and chop the tomato. Add to the sald with olives. Make the dressing in a small bowl by combining the vinegar with the oil and mustard. Stir in sesame seeds and herbs, and season to taste with pepper. Mix the dressing into the salad and toss well together to combine thoroughly. Garnish with parsley and enjoy your pasta salad.
Posted on: Mon, 07 Jul 2014 08:50:58 +0000
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