Ingredients
5
oz (150 g) pasta bows (farfalle)
1/2
cup (60 g) sliced carrots
1/2
cup (100 g) frozen corn
4
cherry tomatoes, quartered
2
Tbsp (30 g) grated onion
1
Tbsp white wine vinegar
1/2
tsp chopped fresh ginger
salt and pepper, to taste
Directions
1.
Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.
2.
Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.
3.
Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.
4.
Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste.
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