22 Street Lane Nursery - Dish of the Month
July 2018 Dish of the Month Recipe
Rainbow Pasta Salad, with a Zesty Dressing
Ingredients: • 350g Dried Pasta • 200g Cooked Edamame Beans • 2 Chopped Carrots • 250g Halved Cherry Tomatoes • 250g Halved Black or Green Olives • A small bunch of Fresh Mint • A small bunch of finely chopped Spring/Red Onions Dressing • ½ tsp finely Grated Lemon Zest • 2 tsp freshly squeezed Lemon Juice • 1 tsp Sugar • ½ tsp Dijon Mustard • ¼ tsp fine Sea Salt to taste • 3 to 4 tsp extra-virgin olive oil • Freshly ground Black Pepper to taste
Cook the pasta as per packet instructions.
2. Drain the pasta and add the finely chopped ingredients. 3. Combine all the ingredients for the dressing and pour over the pasta
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