INGREDIENTS:
- San Remo Vegeroni Shells
- 1 each – Red, Orange, Yellow Capsicums
- 1/2 cup dried cranberries
- 1/2 cup diced roasted almonds
- 1 cup sliced cherry tomatoes
- 3/4 cup Best Foods Mayo
- 3 TBSP Honey Mustard Dressing
- (Optional) Bacon or Ham or Cooked chicken diced or shredded
INSTRUCTIONS:
- Cook Pasta shells until al dente according to packet directions – any pasta can be used, but this adds to the colour of the dish. Drain well and I rinse with cold water to ensure pasta cold ready to add ingredients to.
- Dice capsicums into small pieces, slice cherry tomatoes in half, slice almonds into small pieces – I love to prepare this all on one board – the colours are so good for the soul! Add your cranberries to the mix.
- Today I used grilled bacon and sliced this into small pieces, its also a great recipe for left over ham or chicken – just dice into small pieces and add what you have to taste.
- Combine your pasta, vegetables, meat etc into a large bowl.
- In a separate small bowl mix the mayo and honey mustard together and combine well – add to the pasta and gently stir to ensure pasta well covered in mayo/mustard mix.
- Cover & Chill until ready to serve.
- I have also made this with basil pesto instead of honey mustard and its just as yum.Enjoy
Source: Just A Mum
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