WHOLEWHEAT PASTA SALAD

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Submited by SANA MIR from Karachi
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INGREDIENTS

125 g (4 oz) wholewheat pasta shapes
185 g (6 oz) shelled broad beans
250 g (8 oz) broccoli flowerets
90 g (3 oz) mange tout (snow peas), trimmed
3 tomatoes, diced
½ recipe Garlic Vinaigrette
herbs sprigs, to garnish

METHOD

Cook pasta in a saucepan of boiling salted water for 12-15 minutes until just tender. Drain, rinse with cold water, and drain again. Put into a bowl.
Cook broad beans in a saucepan of boiling salted water for 15 minutes until tender; drain. Cool slightly, then remove skins while still warm.
Steam broccoli and mange tout (snow peas) in a colander over a saucepan of boiling water for 3 minutes. Leave vegetables to cool, then add to the pasta with the tomatoes. Spoon over the vinaigrette and toss well. Transfer salad to a serving dish and serve garnished with sprigs of herbs.

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WHOLEWHEAT PASTA SALAD

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