This is so simple to throw together and you can pick and choose the vegetables.
It’s even tastier the next day. Add some shredded meat or crispy bacon bits to make it a main meal.
- 250g penne or spiral pasta
- 1 carrot, grated
- ½ cucumber, diced
- ½ red onion, finely sliced
- 1 bunch asparagus or snow peas, blanched and sliced
- ¼ cup toasted sesame, pumpkin and sunflower seeds (optional)
- 1 bunch fresh mint, shredded
- ½ cup thick mayonnaise
- 1 lemon or 2 lime, juice and zest
- 1 small clove garlic, finely chopped
- ½ tsp wholegrain mustard
1 Cook the pasta according to directions on the packet, then drain and cool.
2 In a large bowl, combine diced vegetables, toasted seeds (if using) and mint. Toss with the cooled pasta.
3 In a jar, combine the mayonnaise, juice and zest, garlic, mustard and season. Toss through the pasta and veges. Chill until required.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author