Salad Recipes - Caribbean Pasta Salad

Ingredients

• 100 g/4 oz/1 cup conchiglie

• 1 oak-leaf lettuce

• 1/2 small iceberg lettuce

• 4 celery sticks, chopped

• 4 carrots, grated

• 225 g/8 oz/1 small can pineapple chunks, drained

• 75 g/3 oz/1/2 cup stoned (pitted) dates, chopped

• 45 ml/3 tbsp mayonnaise

• Finely grated rind and juice of 1 lime

• 90 ml/6 tbsp sunflower oil

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup walnut halves, chopped

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Line a salad bowl with the lettuce leaves. Mix together all the remaining ingredients except the walnuts and toss lightly.

3. Pile on to the bed of lettuce and sprinkle with the walnuts before serving.