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Stir Fried veggie pasta salad


200g bowtie pasta
1 red pepper, cut in half and pips removed
1 yellow pepper, cut in half and pips removed
6-8 carrots
1 punnet mushrooms
6-8 baby marrows, washed
100g sow peas
100g walnuts halved
100g sun dried tomatoes, cut into strips oil for stir frying


125ml oil
60ml lemon juice
5ml dried mixed herbs
20ml crushed garlic
2 green chillies, finely chopped
Salt to taste


Prepared the dressing first by whisking all ingredients together. Check seasoning and adjusting to personnel taste. Leave aside until required. Heat oven to 180C. Cook pasta in lots of boiling water until al dente. Rinse well, and drain. Once cooled, place pasta in a large bowl and keep aside. Rub the skin of the red pepper with a little oil and roast at 180C until skin blisters. Remove from oven and place in a plastic bag to sweat. Once cooled peel the skin off the peppers. Slice peppers into neat strips and keep aside. Cut carrot into Julienne strips and keep aside.

Cut the baby marrows in half length wise and then cut each half at an angle. Heat a wok or fairly large pan. Add a little oil and stir fry carrots until just soft, they must still retain their shape and colour.

Add to pasta and mix. Stir fry mushrooms until just browned. Add to pasta and mix. Stir fry marrows until just soft. Add to pasta and mix. Season with salt. Mix in the sliced peppers, sun ried tomatoes and nuts. Pour the dressing over the warm veggies and pasta and mix through gently.

Place in a decorative bowl and serve at room temperature.

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