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A combination of grilled peppers and wild
mushrooms makes this pasta salad colorful as well as nutritious.
Ingredients
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whole wheat pasta shells or twists -
400g
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red, green and yellow pepper - 1 for
each, halved
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shiitake mushrooms - 180g, sliced
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oyster mushrooms - 180g, sliced
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can black-eyed beans - 450g, rinsed
and drained
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fresh thyme - 2 tbsp, chopped
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fresh basil - 3 tbsp, chopped
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spring onions - 2 bunch, chopped
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tomato juice - 6 tbsp
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balsamic vinegar - 4 tbsp
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olive oil - 3 tbsp
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ground black pepper and salt
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sultanas - 120g
Method
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First, preheat the grill, put the
peppers on the rack and grill for 15 minutes until the skins are
charred. Set aside to cool.
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Cook the pasta in salted boiling
water for 15 minutes until it tender, drain through.
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Mix the vinegar, oil, fresh thyme,
basil, and tomato juice, then add the warm pasta and toss well.
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Remove and discard the skins from
the peppers, seed and slice the peppers, then add to the pasta
with mushrooms, spring onions, beans, and sultanas.
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Season with pepper and salt, toss
well and serve immediately or cover and chill in refrigerator
before serving. Serves 6.
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