Texmex pasta salad


Ingredients 13
Servings 6
Time

Ingredients

  • 500
    g
    shell noodles
  • 410
    g
    whole kernel corn, drained
  • 2
    bunches spring onions, chopped
  • 410
    g
    red peppers, drained and chopped
  • 20
    g
    fresh coriander
  • 1
    English cucumber, chopped
  • DRESSING
  • 125
    ml
    olive oil
  • 65
    ml
    white wine vinegar
  • 5
    ml
    sugar
  • 2
    ml
    crushed dried chilli
  • 2
    cloves garlic, crushed
  • salt and milled pepper
 

Method

 
Cook pasta according to packet instructions. Rinse well under running cold water, drain and place in a serving dish. Mix in remaining salad ingredients, tossing well. (Note: canned red peppers can be vinegary, so if you don't like the sourness, use half the quantity.) DRESSING: Place all ingredients in a screw-topped jar, close and shake to blend. Adjust seasoning. Add to salad, toss well to coat and serve at desired temperature (warm or chilled).
 

 

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