Pasta Salad

By Chef Rumbie 

INGREDIENTS:

 1kg wholegrain pasta

 1 head fancy green lettuce (roughly chopped)

 1 English cucumber (cut into ½ cm thick slices) 

 3 tablespoons of toasted pumpkin seeds

 3 tablespoons of toasted sesame seeds

 1 punnet French green beans (cut into halves)

 1 Spanish onion (char fried until crispy)

 1 punnet sugar snap

 3 slices brown bread (toasted into croutons)

 1 green pepper (sliced)

 1 yellow pepper (sliced)

 1 punnet mushroom (fried until cooked and seasoned with salt and pepper)

 ¼ red cabbage (thinly sliced)

 1 punnet mixed vegetable sprouts

 1 punnet edible flowers

DRESSING:

 2 cups balsamic vinegar

 ¼ cup pure honey

 ¼ teaspoon black pepper

 ½ teaspoon garlic (freshly grated)

METHOD:

  1. Cook the pasta until it’s still slightly chewy, rinse it over cold running water to stop it from continuing to cook.
  2. In a pot steam for 3mins the sugar snap, French green beans, yellow and green pepper then rinse under cold running water once again. 
  3. Add the steamed vegetables to pasta, along with the cooled pre cooked mushroom, the charred onion, cucumber, freshly shredded cabbage, sprouts, ½ the toasted seeds and thoroughly toss together.
  4. Display in your desired salad bowl, tuck in toasted croutons, sprinkle the other half of the seeds, and in no particular order throw around the edible flowers.
  5. In a saucepan, add all the dressing ingredients and cook until reduced to about ¾ and cool down before dressing the salad. Dress partially just before service.

TIPS:

  •  If you are making this on the day before you serve it, place a kitchen towel over your undressed salad and only add croutons just before serving. Then cling wrap and refrigerate with the kitchen towel over the salad bowl.
  •  It is important to make sure all your pre cooked vegetables are room temperature cold. Adding precooked chicken breast/ shredded steak/ crumbed fish/ bacon rashers is always an option. 

Images by Chef Rumbie

Originally published in the 116th Issue of Ndeipi Magazine

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