Annabels Pasta Salad Food

ANNABEL'S PASTA SALAD

Annabel's Pasta Salad image

This salad's delicious dressing is popular with my children as a dip for vegetables (I make a bottle of it to keep in the refrigerator). The salad is great for lunch boxes, or as a side dish served warm or cold. Use three-color pasta, if possible. Preparation: 10 minutes/Cooking: 12 minutes Nutritional information: Rich source of beta-carotene, fiber, and folic acid

Provided by Annabel Karmel

Yield Makes 4 portions

Number Of Ingredients 16

Ingredients

5 oz (150 g) pasta bows (farfalle)
2 oz (60 g) green beans
1/2 cup (60 g) sliced carrots
1/2 cup (100 g) frozen corn
4 cherry tomatoes, quartered
2 Tbsp (30 g) grated onion
4 Tbsp vegetable oil
1 Tbsp white wine vinegar
2 Tbsp water
1/2 tsp chopped fresh ginger
1 Tbsp chopped celery
1 Tbsp soy sauce
1 1/2 tsp tomato paste
1 tsp superfine sugar
salt and pepper, to taste
pepper

Steps:

Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.
Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.
Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.
Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste.

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