Warm Pasta and Vegetable Salad with Chilli Dunk Dressing
Posted on September 4, 2013 by The Gourmet Vegan - No Comments
Warm Pasta and Vegetable Salad with Chilli Dunk Dressing
A pasta salad to get the taste buds singing ! Not only a quick and easy dish to put together but a dish so tasty you’ll be adopting this as a family favourite. The crunchy vegetables give a wonderful texture to the dish and the warm dressing pulls everything together to create the perfect meal.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
200 g fusilli pasta, dry weight
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
150 g mangetout, or other green beans
150 g baby corn-on-the-cob, chopped into bite size pieces
1 small courgette, chopped into bite size pieces
10 black olives, halved
1 jar granoVita organic chilli dunk
4 tablespoons hot water, or reserved cooked pasta liquid
Handful fresh basil, chopped
METHOD
1. Start by putting the pasta on to cook and the vegetables on to steam. Cook the pasta as to instructions on packet and steam the vegetables for 5-6 minutes until cooked but still crunchy.
2. Whilst the pasta and vegetables are cooking, in a pan, fry the onion and garlic over a medium heat for 5 minutes until the onions have softened.
3. Add the steamed vegetables to the pan and add the black olives.
4. Put the chilli dunk in a bowl and mix in the hot water to loosen the paste.
5. Strain the pasta, return back to the pan along with the vegetables and chilli dunk. Throw in the basil and mix together well. Season to taste and serve while still warm.
RECIPE NOTES
RECIPE TIPS
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