Bright pepper and salami salad

    For the best flavour, add the dressing to the pasta while still hot, then serve warm. Or, if you have time, prepare the salad ahead to serve cold for a picnic. This colourful salad is a lovely no-fuss meal.


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    Ingredients
    Serves: 4 

    • 250g dried pasta
    • 3 tbsp prepared vinaigrette
    • 1 green, 1 red and 1 yellow pepper
    • 1 small red onion
    • 100g good-quality salami
    • 100g rocket

    Method
    Prep:8min  ›  Cook:10min  ›  Ready in:18min 

    1. Cook 250g dried pasta, such as fusilli, in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain, put into a large bowl and toss while hot with 3 tbsp prepared vinaigrette. Season, then set aside. Thinly slice 1 green, 1 red and 1 yellow pepper and 1 small red onion. Cut 100g good-quality salami into thin strips. Add to the pasta with 100g rocket and toss gently.

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