RIB­BON PASTA SALAD

Friday - - Food -

Prep time 5-10 mins Cook­ing time 10 mins Serves 4-6 250g rib­bon pasta A pinch of salt 3 tbsp oil, plus ex­tra 500g baby toma­toes 150g Ched­dar cheese, cut into small cubes 1 cu­cum­ber, cut into cubes 1 packet mixed salad leaves 12 slices cooked tur­key ham, shred­ded

FOR HONEY MUS­TARD DRESS­ING, WHISK:

4 tbsp may­on­naise 1 tbsp whole­grain pre­pared mus­tard 1 tbsp honey 2 tsp lemon juice Place the pasta in a large saucepan with boil­ing wa­ter, salt and oil. Bring to the boil and let it cook for 8-10 min­utes or un­til the pasta is al dente. Drain, rinse and driz­zle a splash of oil over. Set aside. Add the re­main­ing in­gre­di­ents, toss and driz­zle the dress­ing over.

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