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Rainbow Pasta Salad

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“A colourful pasta salad. Serves 4- easily multiplied for a larger number. If you would like a bit more zing to this dish- finely chop a red chilli and add with the salad dressing. Adapted from a recipe found in "Healthy Food""magazine. For a gluten-free version use gluten-free pasta and mustard- as gf pasta tends to break up somewhat when cooked is best to be sure pasta is just cooked rather than cooked longer.”
READY IN:
25mins
SERVES:
4
YIELD:
4 serves
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.
  2. Place pasta into a serving bowl.
  3. To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
  4. Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.
  5. When ready to serve pour the remaining dressing over the pasta and mix through .

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