SPICED GARDEN PASTA SALAD

SPICED GARDEN PASTA SALAD Seasonal vegetables tossed in a delicately spiced Caribbean dressing. 25 Mins Serves: 6–8 Serve with extra curry jerk sauce & lime wedges Ingredients Salad:

• 500g pasta (fusilli, penne or bow-tie)

• 1 red, 1 yellow & 1 green pepper, diced

• 1 red onion, diced

• 200g cherry tomatoes

• 150g mushrooms, sliced

• 150g runner beans, sliced

• 150g sweetcorn

• 100g black or kidney beans (optional)

• 2 spring onions, sliced

• Fresh cilantro, chopped
  

  Dressing (for cold creamy version):

• 4 tbsp mayonnaise

• 3–4 tbsp Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce

• 2 tbsp olive oil

• 2 tbsp fresh lime juice

• 1 garlic clove, minced

• Black pepper & salt
  

  Method
  

  15-Minute Baked
  

  1 Cook pasta (8–10 mins), drain and set aside. 2 Toss tomatoes, mushrooms and runner beans with 2 tbsp olive oil + 2 tbsp curry jerk sauce. 3 Bake at 200°C for 15 minutes. 4 Combine baked vegetables with pasta, peppers, onion, sweetcorn and beans. 5 Add a drizzle of curry jerk sauce before serving.
  

  Cold & Creamy
  

  1 Cook pasta, drain and cool completely. 2 Mix mayonnaise and curry jerk sauce first, then whisk in remaining dressing ingredients. 3 Toss pasta with all vegetables and dressing until evenly coated. 4 Chill 30 minutes before serving.