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Fruity Pasta and Bean Sprout Salad Veg  CD  PIC  15mins plus  chilling

 

Serves  4  Cold    Vegetarian    Picnic

 

Ingredients:

175g/6oz Farfalle (Pasta bows)

Salt

1 x 200g/7oz tin Pineapple Chunks

175g/6oz Fresh Bean Sprouts

2 Carrots, grated

1/2 Cucumber, sliced

   For the dressing

   90ml/3 fl.oz. Salad Oil

   2 tbsp Orange Juice

   2 tbsp Pineapple Syrup

   1 tbsp Soy Sauce

   A pinch of Ground Ginger

 

 

Instructions

 

1. Bring a large pan of salted water to the boil, add the pasta and cook for 8-10 minutes or until tender.

 

2. Meanwhile, drain the pineapples and measure out 2 tablespoons of the syrup for the dressing. In a small bowl, mix together the dressing ingredients until well blended.

 

3. Drain the pasta, return to the pan and add the dressing whilst the pasta is still warm. Mix well. Cool.

 

4. Once the pasta is cold, add the pineapple chunks, bean sprouts, carrots and cucumber and mix well. Refrigerate until ready to serve.

 

 

 

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