Serves: 6ย
Hands-on time: 15 minutesย
Ingredients:
ยฝ bag (250g) short pasta of choiceย
ยฝ red onion, choppedย
ยฝ red pepper, choppedย ย
ยฝ green pepper, chopped
1 carrot, peeled and gratedย
ยฝ tin (205g) corn kernels in brine, drainedย
3 wheels crumbly feta cheese, crumbledย
For the sauce:
ยผ cup Wellington's Full Flavour Tomato Sauceย
3 tbsp Wellington's Chutney Mildย
ยผ cup brown sugar
โ cup oilย
โ cup white vinegar
2 tbsp curry powderย
1 tsp each salt and pepperย
Serving suggestion:ย
Fresh chopped parsley and chopped corianderย ย
1. Cook the pasta:ย
Follow the package instructions to cook the pasta until al dente. Once done, drain and rinse thoroughly under cold water to remove any excess starch and prevent sticking and add to a large serving bowl. *Chefโs tip: You can use any pasta shape, though twisty shapes hold the dressing well. Be careful not to overcook the pasta to avoid a mushy texture.
2. Prepare the salad base:ย
Add the chopped red onion, peppers, grated carrot and corn kernels to the salad. Crumble the feta cheese into the salad and mix until evenly distributed. Set aside.
ย *Chefโs tip: For best results, chill the salad for at least 1 hour before serving. It stays fresh in the fridge for up to 5 days.
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