RIB­BON PASTA SALAD

Friday - - Recipe Cards -

Prep time 5-10 mins Cook­ing time 10 mins Serves 4-6 250g rib­bon pasta 3 tbsp olive oil, plus ex­tra for driz­zling 500g cherry toma­toes 150g Ched­dar cheese, cut into small cubes 1 cu­cum­ber, cut into short sticks 400g as­sorted salad leaves 12 slices thin cooked turkey ham, shred­ded TO MAKE THE DRESS­ING, WHISK TO­GETHER 4 tbsp may­on­naise 1 tbsp whole­grain mus­tard 1 tbsp honey 2 tsp fresh lemon juice METHOD

1 To cook the pasta, place it in a large pan of boil­ing wa­ter with the oil and a pinch of salt. Cook for 8-10 min­utes or un­til al dente.

2 Drain the pasta and driz­zle with oil. Toss, then set aside to cool to room tem­per­a­ture.

3 Mix the pasta with the rest of the in­gre­di­ents and toss well.

4 Driz­zle with the dress­ing and serve im­me­di­ately.

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