The flavours of this pasta salad are sharp and deliciously tangy whilst the textures are crisp and crunchy - perfect for a summer's evening. Having said that, it's also a great way to inject a bit of edible sunshine into the cooler months of the year. Some recipes work really well for dinner and really, really well for lunch the next day. This is one of those recipes. We don't make pasta salad very often, but when we do, we're glad we did!
<item-todo-done>4 tbsp hummus<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 small cornichon - or 4 capers<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done>1 sprig of dill<item-todo-done><item-todo-done> parsley<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>125g fusilli pasta<item-todo-done>
<item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>50g rocket<item-todo-done><item-todo-done>10 cherry tomatoes<item-todo-done>
Saucepan | Boiled kettle for pasta | Colander | Fine grater or microplane | Potato Masher