Despite being a self-confessed pasta addict, this is the first pasta recipe I´ve posted on here. I can’t really believe it´s taken so long considering I eat the stuff at least once a week. I love it because it’s so delicious and versatile.
Tangy, sharp, surprisingly creamy, sweet, all of these words descibe the kiwi dressing I´ve used on my pasta salad. It might seem like a lot of salad dressing but I have to say I didn’t actually use all of it. The thing is the pasta absorbs it so I think half isn’t quite enough. Better too much than too little. The watercress provides a spicy contrast to the tartness of the kiwi and the beans make this a complete salad which can be eaten as a one bowl meal.
It’s quick to make but you do have to allow some time for the pasta to cool down. And, as so often is the case, it seems to taste better the next day when the flavours have had some time to settle and develop. (and, surprisingly the watercress didn’t go soggy).
I got these little tomatoes at the market yesterday and knew I had to do something with them! They’re so pretty and really sweet I could eat them like sweets, they just melt in my mouth!
Do you use fruit in your salad dressings?
Pasta Salad with Kiwi Dressing
Preparation Time: 15 minutes Servings: 2 people as a main course Cooking Time: 10 minutes 4 people as a side Total: 25 minutes
For the salad:
100g wholewheat pasta (raw weight)
100g cooked black-eyed peas (mine were canned)
16 cherry tomatoes
1/4 salad onion
1 grated carrot
For the dressing:
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
a pinch of salt
1. Put a large saucepan filled with water on the stove to boil.
2. Make the dressing. Peel the kiwis and slice into small bits. Put all the ingredients in a bowl and blend with a hand blender until smooth. Put in the fridge.
3. When the water is boiling add a pinch of salt and a teaspoon of extra virgin olive oil. Add the pasta and cook for about 10 minutes or according to the instructions on the packet.
4. Drain the pasta, put in a salad bowl, add half the dressing you made previously and leave to cool. Put in the fridge once the pasta has cooled to room temperature.
5. When the pasta is cool, it’s time to set up the salad. Chop the tomatoes in half, cut the onion in rings and add to the bowl. Rinse and drain the beans and add them too. Put a handful of watercress. Peel and grate the carrot and put that on top. Add some more dressing and mix it all in so everything is coated. (Remember you might not need it all).