Valencia Pasta Salad

Charmaine Lu -

  • 300g fusilli
  • 4 chopped spring onions
  • 1 red capsicum, cubed
  • 1 green capsicum, cubed
  • 1 red chilli, deseeded and chopped
  • 200g halved cherry tomatoes
  • For the Dressing
  • 4 tbsp olive oil
  • 2 crushed garlic cloves
  • 1 lime, juice only
  • ½ tsp smoked sweet paprika
  • 100ml tomato passata
  • Cook the pasta in a large pan of boiling salted water until al dente, then drain and set aside. Make the dressing by mixing all the ingredients in a bowl and seasoning liberally with salt and pepper.
  • In a salad bowl, mix the cooked pasta, capsicus, chilli, spring onions and tomatoes. Add the dressing and toss to coat thoroughly, then leave to cool a little before serving as part of a picnic-style lunch.
15 mins
4 serving