Pasta comes in all shapes and I could not resist turning the packet of elbow pasta into a pasta salad I could not get enough of.
Colour was got from all manner of vegetables and I used broccoli and carrots.
You can use other vegetables but these are the ones i had at hand at the time.
Now back to the pasta
1 cups dry bow tie pasta
1/2 cup broccoli florets
2 medium-sized carrots grated
salt and black pepper to taste
3 tablespoons olive oil
1 tablespoons freshly squeezed lemon juice/white vinegar
1.In a suitably sized saucepan bring water to boil,add the broccoli and let it boil for 2-3 minutes,not more so that broccoli retains its bright green color.
2.Scoop out the broccoli with the help of a slotted spoon/large sieve and run cold water through the broccoli florets to stop the cooking.
3.When the broccoli water returns to boil add some salt and add the pasta,stir and let cook for 6-7 minutes till al dente.Drain the pasta.
Put the pasta into a bowl and drizzle some olive oil,toss to keep it from sticking together.
4.In a salad bowl put about 3 tablespoons olive oil,lemon juice add 1/4 teaspoon of crushed black pepper and a pinch of salt then use a whisk to mix these together.Let flavours meld for 15 minutes and to allow pasta to cool.
5.Add the grated carrots,broccoli and by now the pasta has cooled,add it to the rest of the ingredients and toss.Taste and adjust salt/black pepper to suit you.
6.Cover the bowl with cling film and put in the fridge ready to serve.