Pasta Salad with Sweet Peppers and Dill

• Ready In: 0 mins
• Serves: 10

Ingredients

• 8  ounces  flat egg noodles or 8  ounces  fusilli
• 4  ounces mange-touts peas or 4  ounces green beans
• 1⁄2 cauliflower, in small pieces
• 6  ounces carrots, thinly sliced
• 2  red sweet peppers or  yellow sweet peppers or  green sweet pepper, chopped
• 2  spring onions, chopped
• 4  tablespoons fresh dill, chopped

• Dressing

• 2  cloves garlic, chopped
• 5  tablespoons red wine vinegar
• 1  tablespoon granulated sugar
• 5  tablespoons  corn oil
• 3  tablespoons water
•  salt & pepper, freshly ground

Directions

1. In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
2. Blanch mangetout or green beans in boiling water for 2 minutes.
3. Drain; rinse under cold running water and drain again.
4. Cut diagonally into 2 inch/5 cm lengths.
5. In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
6. Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
7. While whistling or processing, gradually add oil and water; mix well.
8. Pour over salad and toss to mix.
9. Add salt and pepper to taste.