Name: Pink summer salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 250g gluten free penne; 1 courgette, grated; 150g carrot, peeled and grated; 400 cooked beetroot, grated; 75g Blue Cheese, cut in chunks; 30g basil, torn; 30g pine nuts; 125g raspberries; 1,5tbsp White wine vinegar; 1tsp raspberry vinegar (if you can find it); 1tsp sugar; 2tbsp Meridian Olive oil

Also goes well with barbecues... parties... for lunch or... you get the idea!

Preparation

Cook the pasta following the instructions on the packet. Make sure you don’t overcook the pasta. Gluten free pasta only needs 8 minutes to cook or it will go all mushy.

Chuck everything together in one big bowl, mix in the dressing... et voila! Pasta salad is ready to serve!

Also goes well with barbecues... parties... for lunch or... you get the idea!

Preparing the Dressing

To make this dressing:

simply combine all the ingredients and whisk well.

Ingredients

250g gluten free penne
1 courgette, grated
150g carrot, peeled and grated
400 cooked beetroot, grated
75g Blue Cheese, cut in chunks
30g basil, torn
30g pine nuts
125g raspberries
For the Dressing:
1,5tbsp White wine vinegar
1tsp raspberry vinegar (if you can find it)
1tsp sugar
2tbsp Meridian Olive oil