Pasta Recipe - PASTRAMI, MUSHROOM and CUCUMBER SALAD

Ingredients

• 1/2 lb (225g) lasagnette, broken into quarters

• 1/2 lb (225g) pastrami, cut in strips

• 1 stalk celery, sliced

• 2 small tomatoes, cut in wedges

• 1 English cucumber, about 12 inches (30cm) long, thinly sliced

• 3/4 cup (185ml) mushrooms, thinly sliced

• 1/4 tsp (1ml) finely chopped fresh coriander, for garnish

DRESSING

• 1/4 cup (60ml) olive oil

• 3 tbsp (45ml) red wine vinegar

• 1/3 tsp (2.5ml) Dijon-style mustard

• salt and freshly ground black pepper

• 1 clove garlic, crushed

• 1/4 tsp (1ml) hot chili oil

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Method:

1. Cook lasagnette in boiling salted water until al dente; drain and rinse under cold water, then drain again before transferring to a salad bowl.

2. To the salad bowl add pastrami, celery, tomato wedges, cucumber and mushrooms.

3. TO PREPARE DRESSING : Combine dressing ingredients in a jar and shake well to blend.

4. Toss the dressing through the salad and refrigerate, covered, for several hours.

5. Adjust seasoning and sprinkle with fresh coriander before serving.