With a hearty base of penne pasta and packed with all kinds of raw and fiery veggies this is the kind of salad that’ll put hairs on your chest. The kind that’ll make you want to chop wood and grow a beard do other gender stereotypes I haven’t mentioned. You get the idea: this is a fiery dish that’s perfect for celebrating the arrival of warmer weather.
Pepper Pasta Salad
- Serves 4
- 2 cups of Penne pasta
- 1 small red onion
- 1 red pepper
- 1 large handful of radishes
- 1 large handful of rocket
- 1 tbsp mayonnaise
- 1 tsp oregano
- 2 tbsp sunflower seeds
- lots of cracked black pepper
In a pot boil the pasta with a generous sprinkling of salt for about 10 minutes until it is al dente. No soggy pasta please!
All of the veg should be thinly sliced: try cross sections for texture and to make it ultra appetising.
Toast the sunflower seeds in a pan for 3 minutes until they are a rich golden brown.
Once the pasta is cooked, drain it and return to the pot. Stir in the oregano, a little salt, a lot of black pepper and the mayonnaise. Add in the pepper, onion, radishes and rocket and stir.
Serve in a large bowl and top with the sunflower seeds… and enjoy how bloody bright and colourful this dish looks:
Glorious Spring in a bowl! A salad with such punchy flavours like this deserves to be paired with something equally beefy… like steak. Thick slices of sirloin or Ribeye would go perfectly with this pasta salad on a Sunny day. Maybe crack open a nice cold bottle of something too. Why not!
Disclosure: this is a paid post. As always all thoughts (and recipe!) are my own.