LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
15 MINS
15 MINS
15 MINS
INGREDIENTS
½ bag (250g) short pasta of choice
½ red onion, chopped
½ red pepper, chopped
½ green pepper, chopped
1 carrot, peeled and grated
½ tin (205g) corn kernels in brine, drained
3 wheels crumbly feta cheese, crumbled
For the sauce:
¼ cup Wellington's Full Flavour Tomato Sauce
3 tbsp Wellington's Chutney Mild
¼ cup brown sugar
⅓ cup oil
⅓ cup white vinegar
2 tbsp curry powder
1 tsp each salt and pepper
Serving suggestion:
Fresh chopped parsley and chopped coriander
METHOD
1. Cook the pasta: 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. *Chef’s 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: 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. *Chef’s 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.
Kerrie Noedelslaai
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
15 MINS
PREP TIME:
15 MINS
COOK TIME:
15 MINS
Kerrie Noedelslaai
INGREDIENTS
½ bag (250g) short pasta of choice
½ red onion, chopped
½ red pepper, chopped
½ green pepper, chopped
1 carrot, peeled and grated
½ tin (205g) corn kernels in brine, drained
3 wheels crumbly feta cheese, crumbled
For the sauce:
¼ cup Wellington's Full Flavour Tomato Sauce
3 tbsp Wellington's Chutney Mild
¼ cup brown sugar
⅓ cup oil
⅓ cup white vinegar
2 tbsp curry powder
1 tsp each salt and pepper
Serving suggestion:
Fresh chopped parsley and chopped coriander
METHOD
1. Cook the pasta: 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. *Chef’s 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: 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. *Chef’s 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.