Green goddess pasta salad

Serves 6

The name of this recipe was a way for Margot to convince her kids to eat fresh veggies.

Ingredients:

• 250 g shell noodles or other small pasta shapes
• ½ tsp (2,5 ml) salt
• 3 tbsp (45 ml) sunflower oil
• 1 tsp (5 ml) prepared mustard
• 3 tbsp (45 ml) lemon juice
• 1 tsp (5 ml) sugar
• 1 green or red pepper, seeds removed and chopped
• ½ cucumber, chopped
• 2 tomatoes, chopped
• 1 green chili, finely chopped (optional)
• 1 cup (250 ml) frozen whole kernel corn or peas, rinsed
• 3 tbsp (45 ml) chopped fresh parsley or coriander
• black pepper to taste

Process:

1. Bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well.
2. Meanwhile mix the oil, mustard, lemon juice and sugar.
3. Pour half of this dressing over the warm pasta and mix through. Allow to cool.
4. Mix remaining ingredients with the pasta and dressing and season with pepper.