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Pasta Salad with Sweet Peppers and Dill
8oz. flat egg noodles or fusilli
4 oz. mangetout or green beans
1/2 cauliflower, in small pieces
6 oz. carrots, thinly sliced
2 sweet peppers (red, yellow, green, or combination chopped)
2 spring onions, chopped
4 Tbsp chopped fresh dill
Dressing
2 garlic cloves, chopped
5 Tbsp red wine vinegar
1 Tbsp granulated sugar
5 Tbsp corn oil
3 Tbsp water
Salt and freshly ground pepper
In large saucepan of boiling water, cook pasta until al dente
(tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes
for dry); drain, rinse under cold running water and drain again.
Blanch mangetout or green beans in boiling water for 2 minutes.
Drain; rinse under cold running water and drain again. Cut diagonally
into 2 inch/5 cm lengths. In large bowl, combine cauliflower,
carrots, peppers, spring onions, dill, mangetout and pasta; toss
to mix. Dressing: in food processor or bowl, combine garlic, vinegar
and sugar; mix well. While whistling or processing, gradually add
oil and water; mix well. Pour over salad and toss to mix. Add salt
and pepper to taste. Makes about 10 servings.
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Pasta 40