The secret of this salad’s success is it’s delicious dressing which all children seem to love.  I make up a big bottle and keep it in the fridge as my three children put it on everything from chicken, rice and also use it as a dip for raw vegetables.  This picnic salad makes a delicious summer lunch and can be served either warm or cold. 

Ingredients

150g  pasta bows
60g  French beans
60g  carrots, sliced
100g frozen sweetcorn
5 cherry tomatoes, quartered

Dressing
25g onion, finely chopped
2 fl oz vegetable oil
2 tbsp rice wine vinegar (or use 1 ½ tbsp white wine vinegar)
2 tbsp water
1 tbsp chopped fresh ginger root
1 tbsp chopped celery
1 tbsp soy sauce
1 ½ tsp tomato puree
1 ½ tsp caster sugar
1 tsp lemon juice
salt and pepper

Method:

Bring a pan of lightly salted water to the boil, add the pasta and cook until just tender (al dente), about 10 minutes but each pasta is different so follow the instructions on the packet.

Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes.  Add the sweetcorn to the steamer and cook for 3 to 4 minutes or until tender.

Combine all the ingredients for the dressing in an electric hand blender or food processor, adding a little salt and pepper and process until smooth.  Combine the cooked pasta with the vegetables and cherry tomatoes and toss with the dressing.