Tuesday, 27 September 2016

Tangy Salami Pasta Salad

Tangy Salami Pasta Salad

500 g feusilli pasta
15 ml olive oil
20 calamata olives
100 g rosa tomatoes, halved
100 g cheddar cheese, cubes
3 spring onions, sliced
100 g salami slices, quartered
½ red pepper, seeded and finely cubed
3 ml ground nutmeg
50 g fresh rocket leaves
200 ml Crosse and Blackwell Trim Original
Salt and freshly ground black pepper, to taste

1. Cook pasta in salted water according to instructions on packet. Drain and rinse with cold water, drizzle with olive oil. Set aside.
2. In a large bowl, combine olives, tomatoes, cheddar cheese, spring onion, salami, red pepper, nutmeg and fresh rocket leaves. Pour in the Crosse and Blackwell Trim Original and season with salt and pepper.
3. Toss ingredients lightly together.

Variations, Hints and Tips:
• Add cubed chicken or canned tuna as a substitute for salami.
• Add in canned corn and a hint of chilli as an alternative.
• Serve at room temperature or slightly chilled.

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