15 - 20 Minutes
20 - 25 Minutes
Whole Wheat Pasta
Black / Green Olives
500 gms fusilli, macaroni or penne. (Even regular pasta can be used)
few leaves, torn
1, small head
1, red or yellow bell pepper, halved and seeded
1/2 cup, sliced
1 tbsp, or any available roughly ground mustard
1 tsp, roasted
2 tsp, finely chopped, mint, parsley, thyme or basil
Boil water in a large pan with some salt and oil. Add pasta, and cook for the time mentioned on the package. Drain and rinse under cold water (to stop them from overcooking).
Transfer them to a salad mixing bowl, sprinkle some olive oil and mix well.
(this would prevent the pasta from sticking together).
Blanch the broccoli heads in salted water for 2-3 minutes maximum. Drain and rinse under cold water.
Cut the carrots into matchstick size, tear the lettuce leaves, chop the spring onions. Add all the ingredients to the salad bowl and toss well.
Prepare the dressing, by whisking the vinegar with the oil and the mustard in a small bowl.
Stir in the sesame seeds and the mixed herbs and season with salt and pepper.
Mix the dressing well, and pour over the salad mixture.
Toss well, served best with a baguette.