Nutritive Information
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Energy: 492Kcals/2061kJ
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Fat, total: 18.9g
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Saturated fat: 2.7g
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Protein: 14.1g
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Carbohydrate: 69.9g
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Sugar, total: 7.2g
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Fibre-NSP: 6.1g
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Sodium: 138mg
Ingredients
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225g/ 8oz. 2 cups dried pasta shapes
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115g/4oz baby carrots, trimmed and halved
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115g/4oz baby sweet corn, halved lengthways
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50g/ 2oz mange touts
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115g/4oz young asparagus spears, trimmed
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4 spring onions, trimmed and shredded
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10ml/2 tsp white wine vinegar
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60ml/4 tbsp extra virgin olive oil
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15ml/1 tbsp wholegrain mustard
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Salt and freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes, until just tender. Meanwhile, cook the carrots and sweet corn in a second pan of boiling salted water for 5 minutes.
- Add the mange touts and asparagus to the carrot mixture and cook for 2-3 minutes. Drain the vegetables, refresh under cold water drain again.
- Tip the vegetable mixture into a mixing bowl, add the spring onions and toss well together.
- Drain the pasta, refresh it under cold running water and drain again. Toss with the vegetables.
- Mix the vinegar, olive and mustard in a jar. Add salt and pepper to taste, close the jar tightly and shake well. Pour the dressing over the salad. Toss well and serve.
