Salad Recipes - Canny Summer Pasta

Ingredients      

• 425 g/15 oz/1 large can pasta shapes in tomato sauce

• 60 ml/4 tbsp sunflower oil

• 30 ml/2 tbsp white wine vinegar

• 2.5 ml/1/2 tsp dried tarragon

• 2.5 ml/1/2 tsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 2 celery sticks, chopped

• 1/2 bunch spring onions (scallions), chopped

• 50 g/2 oz/1 small packet peanuts and raisins

• 1 green (bell) pepper, diced

• 5 cm/2 in piece cucumber, diced

• 1 little gem lettuce

• Ready-made herb or garlic croutons

• 2 hard-boiled (hard-cooked) eggs, quartered

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Method:

1. Empty the pasta shapes into a saucepan. Whisk together the oil, vinegar, tarragon, sugar and a little salt and pepper.

2. Add 30 ml/3 tbsp to the pasta and simmer, stirring until the dressing is absorbed. Leave to cool.

3. Add the celery, spring onions, peanuts and raisins, pepper and cucumber. Add the remaining dressing and toss well.

4. Pile on to a bed of torn lettuce leaves and garnish with croutons and the hard-boiled eggs.