Five minute Pasta Salad.

Working almost full time means that the two days off I get, I try and pack as much blogging time as I can into them amongst all the other things that are on the to do list for those days. On such days cooking something styling it and capturing on camera takes a fair amount of time, especially in the winter when there is no daylight for good photography. Today was one of those days so when I saw a glimmer of sunshine peeping through the rain clouds I thought why not rustle a speedy lunch that I can click and post without much ado and before the daylight disappears. This pasta dish I made in 5 minutes flat and got it on a plate to take a picture before the rain clouds came out and the sunshine disappeared.

A healthy and delicious salad low in calories but delicious in taste.

Ingredients:

180g / 8 oz cold cooked penne pasta
1/4 yellow capsicum cut into strips

2 inch piece of cucumber cut into matchsticks

1 small carrot peeled and grated

1 small tomato cut in half and sliced

8 green seedless grapes cut in halves

30g / 10 oz cooked sweet corn

2 -3 basil leaves torn

Dressing

1 tablespoon lemon juice

Pinch of chilli flakes

1 teaspoon of chilli garlic hot sauce

Pinch of salt

Pinch of black pepper

1 tablespoon olive oil

Pinch of Italian oregano

Method: 

1.In a large bowl add the pasta, cucumber,capsicum, carrots, grapes and sweet corn, toss all the ingredients together.

2. In a glass jar with a screw top lid add all the ingredients listed in the dressing list . 

3. Place the lid on the jar and shake it to mix the dressing.

4. Pour the dressing over the pasta salad and toss together.

5.Transfer the pasta salad to a serving dish and garnish with torn basil leaves

Serve immediately.

Submitting this to:

In my VEG BOX ~Carrots

Flavours of the world ~Grand Finale