Recipes

Pasta Salad with Tomato & Garlic Dressing (non-creamy variation)

Ingredients (for 2 servings):
1 tbsp vegetable oil
1 tsp salt
150 g (5 oz) Loprofin Fusilli
75 g (3 oz) cherry tomatoes (1/2 cup)
1 red pepper
1 medium zucchini
2 sticks celery
1 tbsp chopped fresh basil

Dressing:
1/2 cup tomato juice
2 tsp lemon juice
1 clove garlic, crushed
1 tbsp chopped chives
2 tbsp olive oil
Salt and pepper

Method:
1. Fill a large pan 3/4 full of water and bring to a boil. Add the oil, salt and Loprofin Fusilli. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stir occasionally to prevent pasta from sticking together.
2. Meanwhile, halve the cherry tomatoes, trim the ends off the zucchini and cut into 1/4 - 1/2 inch chunks, slice the celery.
3. Drain the pasta and rinse well with cold water, drain thoroughly, transfer to a large bowl, add prepared vegetables and basil.
4. Make the dressing – place all the ingredients in a suitable sized screw top jar or container and shake well for 15 seconds. Pour the dressing over the pasta and vegetables, tossing lightly until thoroughly coated.
5. Chill until served.