Salad Recipes - Chinese Pastravaganza

Ingredients

• 225 g/8 oz tagliatelle, broken into short lengths

• 225 g/8 oz/1 small can pineapple chunks in natural juice, drained, reserving the juice

• 2 tomatoes, quartered

• 5 cm/2 in piece cucumber, cut into matchsticks

• 1 carrot, cut into matchsticks

• 1 small green (bell) pepper, cut into thin strips

• 100 g/4 oz/1 cup bean sprouts

• 2 celery sticks, cut into thin strips

• 4 spring onions (scallions), cut into short lengths

• 90 ml/6 tbsp sunflower oil

• 30 ml/2 tbsp reserved pineapple juice

• 15 ml/1 tbsp soy sauce

• 2.5 ml/1/2 tsp grated fresh root ginger (or 1.5 ml/1/4 tsp ground ginger)

• Salt and freshly ground black pepper

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Method:

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

2. Place in a bowl with the pineapple, tomatoes and all the prepared vegetables.

3. Whisk the remaining ingredients together and pour over.

4. Toss well, pile on to a serving dish and chill before serving.