Recipe of the Month

Pasta Salad

Ingredients

• 2 cups of gluten-free pasta, cooked and rinsed in cold water
• 1 medium cucumber (finely sliced)
• 1 avocado (peeled, de-stoned and cut into pieces – add a few drops of lemon juice to prevent browning)
• A few olives (a handful)
• 1 red pepper
• 2 carrots (finely sliced)
• 1 cup sweetcorn kernels
• Fresh basil or coriander to garnish

Dressing

• 2 tblsp white miso
• 1 tsp mustard
• 1 tblsp olive oil
• 1 tblsp water

Instructions

1. Grill the red pepper or place over a high flame on the stove top and grill until the skin is blackened. Wash to remove all the skin, de-seed and cut into length strips
2. Bring a small pot of water to a boil and boil the carrot slices and sweetcorn together with a pinch of salt for 2–3 minutes. Rinse under cold water (to keep colour and crunchy texture)
3. Combine the cooked pasta with all of the vegetables and the olives and gently mix together
4. Mix all the dressing ingredients together and pour over the salad before serving
5. Garnish with some fresh, torn basil or coriander leaves

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