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Cucumber Pasta Salad with Caper and Mint Dressing

This pasta salad is refreshingly cool, and quite sustaining.

Serves 2-3


For dressing

For garnish

  • Freshly chopped mint leaves


  1. Place the cooked pasta and cut vegetables in a large serving dish. Add the optional soaked dulse sea vegetable.
  2. Prepare the dressing by blending the ingredients together, if necessary adding a small amount of water to obtain the right consistency.
  3. Garnish the salad with the mint. Serve the dressing separately.


Montse BradfordMontse Bradford

Montse Bradford is Director of the School of Natural Cookery and Life Energetics in Bath, UK, and Barcelona, Spain (her home town).

She is internationally renowned for her teaching on the healing power of cooking and the energetics of food and is the author of over 10 best-selling books in Spanish and English.

For more information visit: www.montsebradford.es (Spanish)