Pasta salad special

Yield: 2 Servings

Measure Ingredient
75 grams Small courgettes thinly sliced
75 grams Celeriac, peeled and grated
½ \N Yellow pepper de-seeded and diced
50 grams Mange-tout finely sliced diagonally
50 grams French beans, steamed cut into short lengths
1 tablespoon Chopped dill,
1 large Garlic clove; crushed
150 millilitres Olive oil
175 grams Pasta quills cooked 'al dente'
\N \N Salt and pepper

Serves 2-3

Mix all the prepared vegetables together in a bowl with the dill.

Stir the garlic into the olive oil and toss the pasta quills in it then toss in the vegetables and mix well. Season to taste with salt and pepper, and leave in a cool place for several hours before serving, tossing from time to time so that the pasta absorbs all the oil.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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