Jubilee Pasta Salad
This recipe purportedly comes from the kitchen(s) of Buckinham Palace. While I cannot attest to that assertion…this salad is fit for royalty.
Serves: 4, as a side dish
Preparation time: 30 minutes
1 red pepper
9 oz. penne pasta
1 tbsp olive oil
3 oz. fine green beans, trimmed
3 oz. mangetout (young peas still in the pod and picked before they have a chance to develop).
2 spring onions, sliced
2 tbsp French dressing
Sea salt and freshly ground black pepper
Preheat the grill to high, then grill the red pepper, turning as needed, until blackened all over. Transfer to a bowl, cover with clingfilm and set aside.
Cook the pasta in boiling salted water according to packet instructions. Drain and toss in the olive oil to prevent sticking. Set aside to cool.
Meanwhile, bring another large pan of salted water to the boil. Add the green beans, cook for 2 minutes, then add the mangetout to the pan and cook for a further 2 minutes. Drain, and then plunge the vegetables into a bowl of iced water. Drain.
When cool enough to handle, remove the skin and seeds from the pepper and cut the flesh into strips.
In a large bowl, toss the pasta with the pepper, beans, mangetout, spring onions and French dressing and season well. Serve cold.