Pasta Salad With Sweet Peppers And Dill

Ingredients

• Servings: 10
• 8 ounces flat egg noodles or 8 ounces fusilli
• 4 ounces mange-touts peas or 4 ounces green beans
• 1/2 cauliflower, in small pieces
• 6 ounces carrots, thinly sliced
• 2 red sweet peppers or to taste yellow sweet peppers or to taste green sweet pepper, chopped
• 2 spring onions, chopped
• 4 tablespoons fresh dill, chopped
• 2 cloves garlic, chopped
• 5 tablespoons red wine vinegar
• 1 tablespoon granulated sugar
• 5 tablespoons corn oil
• 3 tablespoons water
• salt & pepper, freshly ground

Recipe

• 1 in large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
• 2 blanch mangetout or green beans in boiling water for 2 minutes.
• 3 drain; rinse under cold running water and drain again.
• 4 cut diagonally into 2 inch/5 cm lengths.
• 5 in large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
• 6 dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
• 7 while whistling or processing, gradually add oil and water; mix well.
• 8 pour over salad and toss to mix.
• 9 add salt and pepper to taste.