Tangy Cheese & Tomato Pasta Salad
Ingredients
Pickled red onion:
- 125 ml apple cider vinegar
- 10 ml oil
- 10 ml sugar
- 150 g red onion, halved & finely sliced
Salad:
- 400 g Fattis & Monis Fusilli Pasta
- 100 g mature Cheddar cheese, cubed
- 80 g Cherry/Rosa/Roma tomatoes, halved
- 30 g red onion pickle
- Salt and freshly ground black pepper, to taste
- 150 ml Crosse & Blackwell Tangy Mayonnaise
- 30 g salad herbs and leaves
- 2 spring onions, finely sliced
- Salt and freshly ground black pepper, to taste.
Method
- For the pickled onions: in a mixing bowl, whisk together the vinegar oil and sugar, stir through the onion, cover and allow to stand for 2-3 hours.
- Meanwhile, in a large saucepan of salted water, cook the pasta as per instructions on pack. Drain and toss with a little oil and allow to cool.
- In a large mixing bowl, toss together the cooked pasta, cheese, tomatoes, and drained red onion pickle. Season to taste. Stir through the Crosse & Blackwell Mayonnaise.
- Place salad leaves into a serving bowl, spoon pasta salad over and serve garnished with spring onion.
Variations, Hints and Tips:
- Add in shredded left over roast chicken for a lunch box treat.
- Keep the pickled red onion in the refrigerator for up to 10 days at a time to add to any of your favourite meals.
- Replace the Fusilli pasta with Fattis & Monis Penne pasta.
- Make this recipe in a large batch and keep refrigerated for a quick bite on the run.