About this recipe:This Italian salad (known in its homeland as insalata alla giardiniera) uses the freshest produce from the vegetable garden to provide it with a wonderful mix of colours, flavours and nutrients. It stores well and is even better the next day.
350g (12oz) broccoli florets
1 large red pepper, cut into thin strips
1 yellow courgette, thinly sliced
1 small red onion, chopped
280g (10oz) radiatore pasta
175g (6oz) yellow or red baby plum tomatoes, halved
For the dressing
150ml (5fl oz) cider vinegar
4 tbsp extra virgin olive oil
5 tbsp finely chopped parsley
2 tbsp finely chopped fresh dill
pepper to taste
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Method Prep:30min › Cook:25min › Ready in:55min
Set out large bowl of iced water. Bring a large pot of water to the boil over high heat. Put the broccoli, red pepper, courgette and onion in a large metal sieve. Immerse in the water and blanch for about 2 minutes or just until the colours brighten. Lift out and drain, then plunge into the iced water.
Cook the pasta in the boiling water until al dente. Drain and put into a large pasta bowl. Drain the vegetables and add to the pasta together with the tomatoes.
Put the vinegar, oil, parsley, dill and pepper to taste in a screw-top jar and shake until combined. Pour over the salad and toss gently to coat. Cover and refrigerate for at least 8 hours, or overnight. Toss again before serving.
Some more ideas
*White wine vinegar or tarragon vinegar can be used instead of cider vinegar. *Replace the broccoli with asparagus tips. *For more fibre, use whole-meal radiatore or another pasta shape.
This salad gives you four servings of vegetables, getting you most of the way towards the goal of eating at least five servings of fruit and vegetables every day. Add a couple of pieces of fruit as snacks, and you will have had a truly healthy day of eating.