Tender young vegetables in a light dressing make a delicious lunch. The vibrant colors and crunchy texture of the vegetables make this salad irresistible.

Serving:  4

Ingredients

• 225g/ 8oz. 2 cups dried pasta shapes

• 115g/4oz baby carrots, trimmed and halved

• 115g/4oz baby sweet corn, halved lengthways

• 50g/ 2oz mange touts

• 115g/4oz young asparagus spears, trimmed

• 4 spring onions, trimmed and shredded

• 10ml/2 tsp white wine vinegar

• 60ml/4 tbsp extra virgin olive oil

• 15ml/1 tbsp wholegrain mustard

• Salt and freshly ground black pepper

Directions

• Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes, until just tender. Meanwhile, cook the carrots and sweet corn in a second pan of boiling salted water for 5 minutes.

• Add the mange touts and asparagus to the carrot mixture and cook for 2-3 minutes. Drain the vegetables, refresh under cold water drain again.

• Tip the vegetable mixture into a mixing bowl, add the spring onions and toss well together.

• Drain the pasta, refresh it under cold running water and drain again. Toss with the vegetables.

• Mix the vinegar, olive and mustard in a jar. Add salt and pepper to taste, close the jar tightly and shake well. Pour the dressing over the salad. Toss well and serve.

Nutritional Information

• Energy: 492Kcals/2061kJ

• Fat, total: 18.9g

• Saturated fat: 2.7g

• Protein: 14.1g

• Carbohydrate: 69.9g

• Sugar, total: 7.2g

• Fibre-NSP: 6.1g

• Sodium: 138mg