Ingredients:
8 ounces flat egg noodles or 8 ounces fusilli
4 ounces mange-touts peas or 4 ounces green beans
1/2 cauliflower, in small pieces
6 ounces carrots, thinly sliced
2 red sweet peppers or to taste yellow sweet peppers or to taste green sweet peppers, chopped
2 spring onions, chopped
4 tablespoons fresh dill, chopped
2 cloves garlic, chopped
5 tablespoons red wine vinegar
1 tablespoon granulated sugar
5 tablespoons corn oil
3 tablespoons water
salt & pepper, freshly ground
Directions:
In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
Blanch mangetout or green beans in boiling water for 2 minutes.
Drain; rinse under cold running water and drain again.
Cut diagonally into 2 inch/5 cm lengths.
In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
While whistling or processing, gradually add oil and water; mix well.
Pour over salad and toss to mix.
Add salt and pepper to taste.
Servings: 10
Time preparation: 0 min.
Time total: 0 min.