Fruity Pasta and Bean Sprout Salad
15mins plus chilling
Cold Vegetarian Pasta
Fruit Vegetables Picnic
Dairy Free Eggless
Farfalle (Pasta bows)
x 200g/7oz tin Pineapple Chunks
Fresh Bean Sprouts
For the dressing
90ml/3 fl.oz. Olive Oil
2 tbsp Orange Juice
2 tbsp Pineapple Syrup
1 tbsp Soy Sauce
A pinch of Ground Ginger
1. Bring a large pan of salted water to the boil, add the pasta and cook
for 8-10 minutes or until tender.
2. Meanwhile, drain the pineapples and measure out 2 tablespoons of the
syrup for the dressing. In a small bowl, mix together the dressing ingredients until
3. Drain the pasta, return to the pan and add the dressing whilst the
pasta is still warm. Mix well. Cool.
4. Once the pasta is cold, add the pineapple chunks, bean
sprouts, carrots and cucumber and mix well. Refrigerate until ready to serve.
Main equipment required to make
Key techniques required to make this
Grate – To reduce a food to very small particles
by rubbing it against a sharp, rough surface, usually a
grater or zester.
Tips, Options and
Substitute the Farfalle
with any other short cut pasta