With its attractive appearance and fresh flavours, this salad perks up wilted appetites in mid-summer.
250g Clearspring Whole Wheat or Spelt Penne
1 carrot, quartered lengthwise and sliced
1 small cucumber, quartered lengthwise and sliced
1/2 red or green pepper, seeded and diced
3 spring onions, chopped
1 tablespoon fresh coriander or flat leaf parsley, chopped
78.07ml orange juice
1 1/2 tbs fresh lemon juice
1 tbs fresh ginger juice
1 tbs Clearspring Rice Malt Syrup
1 tbs Clearspring Toasted Sesame Oil
1 tbs Clearspring Shoyu Soya Sauce
1 tbs fresh coriander or flat leaf parsley, chopped
1 ts Dijon mustard
1/4 ts Clearspring Traditional Sea Salt
1/8 ts freshly ground black pepper
1. Cook the penne in plenty of boiling, salted water according to the directions on the pack, until ‘al dente'. Drain and immediately rinse with cold water until cool. Set aside.
2. Bring 1 litre of lightly salted water to the boil in a small saucepan, add the carrot, simmer for 1 minute, add the peas and cook for 2 more minutes. Immediately drain and rinse with cold water. Set aside.
3. In a large bowl, combine the pennette, carrots, peas, cucumber, peppers, spring onions and coriander or parsley.
4. In a small bowl whisk all the dressing ingredients together until well blended. Drizzle about 78mls of dressing over the pasta and vegetables. Add more dressing, if desired. If the salad sits before serving, toss it again at the last minute.