Texmex pasta salad

Fairlady
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
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Ingredients (12)

500.00 g pasta — shell noodles
410.00 g sweetcorn — tinned, drained
2.00 spring onions — bunch, chopped
410.00 g red pepper — chopped
20.00 g fresh coriander
1.00 cucumber — English variety, chopped
DRESSING
125.00 ml fresh chillies — 573
65.00 ml vinegar — white wine
5.00 ml sugar
2.00 ml dried chillies — crushed
2.00 garlic — cloves, crushed
salt and freshly ground black pepper
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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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