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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

Salt

Pepper

preparation 10 mins • you cook for 8 mins • total time 24 mins

Serves 2

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

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Preheat your grill to high and put the mushrooms and peppers on the grill tray on your work surface. Sprinkle a little salt & pepper onto the mushrooms and a little drizzle of extra virgin olive oil and place under the grill for 4 minutes. 

Whilst the veg is grilling you can make the dressing. Simply put 3 tablespoons of mayonnaise into a small mixing bowl with 1 teaspoon of dijon mustard, a squeeze of lemon juice and a small pinch of salt and pepper. Mix together then set aside.

After the veg have been under the grill for 4 minutes, turn them over and grill for a further 4 minutes on the other side. 

Remove the tray from the grill. Chop the peppers into little chunks and thickly slice the mushrooms.

Now it's simply a case of assembling the salad... Drain the pasta and put it into your large mixing bowl. Add in the spinach & rocket along with the grilled veg. Spoon your dressing on top then mix thoroughly together (this is easiest using your hands, but a little messy!).

To serve, simply divide between two bowls or plates.

I hope that you enjoy them.

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