Its so quick to put together and you can use pretty much use any leftovers in the fridge. Don't skip on the peanuts and the dressing though as that is what makes this salad so good.
INGREDIENTS (Serves 2-3 as a side)
For the Salad
180g of Penne pasta
a dash of oil
a pinch of salt
Half a small red onion finely sliced
1 small green pepper de-seeded and diced
10 cherry tomatoes halved
1 handful of roasted and salted peanuts
100g tinned sweetcorn drained
100g Feta cheese
For the Dressing
3 Table spoons of extra virgin olive oil
2 tablespoons of white wine vinegar
Half a teaspoon of wholegrain mustard
1 clove of garlic
METHOD
For the Salad:
- Fill a deep pan with boiled water and add a pinch of salt and a dash of oil. Add the pasta to the pan and cook as per the packet instructions. After 5 minutes put the garlic with the skin on into the hot water.
- Whilst the pasta is cooking you can prepare the salad. Put the red onion, pepper, cherry tomatoes, sweetcorn and peanuts into a large bowl.
- When the pasta is cooked remove the garlic from the pan and set aside then drain the pasta in a colander. Then place the colander under a cold running tap for around two minutes or until the pasta is cold
- Add the pasta to the bowl and mix with the other ingredients
- Using a fork and a chopping board press down on the clove of garlic so it comes away from the skin and then mash it into a pulp. Put the garlic is a pouring jug with the oil, with wine vinegar and mustard and mix. Season to taste.
- Stir the dressing into the salad mix. I always have some extra dressing left over that i put in the fridge. Use as much or as little dressing as you like just ensure that when stirred through all the pasta is coated
- Using your hands crumble the feta cheese into small pieces on top of the salad.
- Grab a fork and enjoy
