150g cooked and cooled Farfalle (pasta bows) Cook them and leave in a pan of cold water
1/2 a red pepper
1/2 a yellow pepper
2 large flat mushrooms
3 tablespoons of mayonnaise
1 teaspoon of Dijon mustard
A handful of baby spinach leaves
A handful of rocket
A squeeze of lemon juice
preparation 10 mins • you cook for 8 mins •
Watch a 30 second preview of my cook-along video below
Simple flavour combinations executed well always produce great results, as this pasta salad proves. Pasta bows coated in a mustardy dressing with juicy grilled flat mushrooms and peppers, all mixed together with baby spinach and rocket. Simple tasty food. This is a two part recipe. In part one we make the dressing and start grilling the veg. In part two we finish everything off and assemble the salad.
Small mixing bowl to make the dressing
Large mixing bowl to dress the salad
Spoon to stir
Before you start, preheat your grill on high and have the mushrooms and peppers on your grill tray on the work surface. Boil the pasta and cool it in a pan of cold water. Have the rest of the ingredients out. Now click here!
Before you start, remove the mushrooms and peppers onto a board and click here!