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Fruity Pasta and Bean Sprout Salad

Veg  CD  PIC  15mins plus  chilling



Serves  4      Cold  Vegetarian  Pasta  Fruit  Vegetables   Picnic Dairy Free  Eggless



175g/6oz Farfalle (Pasta bows)


1 x 200g/7oz tin Pineapple Chunks

175g/6oz Fresh Bean Sprouts

2 Carrots, grated

Cucumber, sliced

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 well blended.


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 this Recipe

Large saucepan

Mixing Bowl


Key techniques required to make this Recipe

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 Substitutions


Substitute the Farfalle with any other short cut pasta



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