Pink summer salad
Seasonal Vegetarian, Gluten free, Egg free recipe
Also goes well with barbecues... parties... for lunch or... you get the idea!
Preparation
Cook the pasta following the instructions on the packet. Make sure you don’t overcook the pasta. Gluten free pasta only needs 8 minutes to cook or it will go all mushy.
Chuck everything together in one big bowl, mix in the dressing... et voila! Pasta salad is ready to serve!
Also goes well with barbecues... parties... for lunch or... you get the idea!
Preparing the Dressing
To make this dressing:
simply combine all the ingredients and whisk well.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Pink summer salad
Ingredients
- 250g gluten free penne
- 1 courgette, grated
- 150g carrot, peeled and grated
- 400 cooked beetroot, grated
- 75g Blue Cheese, cut in chunks
- 30g basil, torn
- 30g pine nuts
- 125g raspberries
- For the Dressing:
- 1,5tbsp White wine vinegar
- 1tsp raspberry vinegar (if you can find it)
- 1tsp sugar
- 2tbsp Meridian Olive oil
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
