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

Method: 1.

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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