Peachy pasta salad
A family favourite to which other ingredients — such as prawns, cheese, chorizo or diced cooked meat — can be added. Ripe apricots or nectarines could replace the peaches.
|¼ cup||Lemon juice|
|1 tsp||Crushed garlic|
|1 tsp||Grated ginger|
|1 pinch||Freshly ground black pepper|
|2 Tbsp||Parsley, finely chopped, or coriander|
|4 Tbsp||Extra virgin olive oil, use up to 5 Tbsp|
- Boil the pasta in a large saucepan of boiling water, until just tender. Drain and toss with the olive oil.
- To prepare the dressing, whisk the lemon juice, garlic, ginger, seasonings and parsley until well combined. Gradually whisk in the olive oil.
- Combine the salad ingredients in a bowl with the pasta. Spoon a little of the dressing over and carefully mix. Serve the remainder drizzled over the top. Excellent served with cold meats.
More Summer salads from Jan