Pasta salad with garlic & mustard recipe

We Heart Living-Pasta Salad

Take this pasta salad with garlic and mustard dressing recipe to your neighbour’s barbie, and you’ll be the talk of the street – for all the right reasons. Serves 6-8

Ingredients

300g pasta twists

1 large aubergine, cut into bite-size chunks

2tbsp olive oil

½tsp mixed dried herbs

3tsp soy sauce

400g tin of butter beans

2 red peppers, finely sliced

½ cucumber, seeds removed then chopped into bite-size chunks

1 celery stick, finely chopped

20g capers

50g currants

200g fresh tomatoes, cut into small chunks

100g sundried tomatoes, sliced

50g pumpkin seeds

For the dressing:

2tbsp olive oil

2garlic cloves, crushed

2tsp mustard

1 lemon, juice only

Salt and pepper to taste

For the garnish:

2tbsp fresh coriander, roughly chopped

2tbsp fresh oregano, roughly chopped

Method

Preheat your oven to 180˚C/gas mark 4.

Cook the pasta according to the instructions on the packet. Drain, then cool in running water and drain again, before transferring to a large bowl.

While the pasta is cooking, place the aubergine on to a baking tray, mix the oil, herbs and 1tsp of soy sauce together and coat the aubergine. Season with pepper. Place in the oven for 30 minutes, turning from time to time. When cooked add to the pasta.

Drain the butter beans and rinse. Add the peppers, cucumber, olives, capers, currants, fresh tomatoes, sun-dried tomatoes, butter beans and thyme to the salad.

In a dry frying pan, gently toast the pumpkin seeds for 5 minutes. Then add the remaining soy sauce, cook for 30 seconds then set to one side. When cool, add to the salad.

Mix the dressing ingredients together and pour over the salad. Toss the salad to get an even coating of dressing. Just prior to serving, add the fresh coriander and oregano.

Recipe courtesy of The Vegetarian Society.