ELSABIE’S WHOLE WHEAT PASTA SALAD
Roast chicken with whole wheat pasta salad infused with thinly sliced preserved lemon. This lemon is perfect with the chicken.
- Whole wheat pasta salad with preserved lemon
- 2 cups whole wheat pasta screws, cooked as per packet instructions (I undercook slightly and leave in the water until I need it)
- 1 large carrot, peeled and cut into spiral ribbons
- 1 small pineapple, peeled and cut into cubes
- 1 small green/yellow sweet pepper, cut into cubes
- 300 g white mushrooms, wiped off cut and fried in butter
- 2 slices of preserved lemon, skin thinly sliced
- 2 pieces of Feta cheese, cubed
- chives cut into short pieces
- Sauce
- ½ cup of mayo
- 3 tablespoons of sour cream
- 1 teaspoon of harissa
Mix above sauce ingredients and keep aside.
After all the veggies have been prepped, drain the pasta screws and put into serving dish. Stir the sauce through. It will not swim in sauce but just be wet. Add the rest of the salad ingredients to the pasta and stir through.
Serve with meat. It goes particularly well with roast chicken. The lemon is preserved in a light brine and extra virgin olive oil and packs a real punch of flavour.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
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