Try this fresh, fleixble dish that can be adapted to whatever ingredients you have available!

Lightly cooked leeks add a mild, sweet flavour that works perfectly with pasta and a simple dressing. It’s an ideal recipe for using up surplus produce and creating a quick, nutritious meal for lunches or shared tables.

Serves

4-6

Ingredients

300g pasta, cooked, drained and cooled
¼ leek, trimmed, washed and finely sliced
2 red peppers, finely sliced
6-7 olives, pitted and sliced
10 fresh mint leaves, finely chopped
2 tablespoons mayonaise
1 teaspoon dijon mustard
juice of ½ a lemon
salt & pepper to taste

Method

In a mixing bowl, combine the pasta, leeks, red peppers, olives and mint and mix through thoroughly
Seperaretly, combine the mayonnaise, mustard and lemon juice. Add a pinch of salt and a generous pinch of black pepper. Mix thoroughly.
Mix the mayonnaise dressing through the pasta. Add any extra salt or pepper to taste.

Here, we’re using leeks instead of onions or spring onions in the pasta salad. You can add any other vegetables like tomato or cucumber if you’d like!

Download the recipe pdf here.