Pormargranate Pasta Salad

CREDITS

From the sunday times extra arsha maharaj

INGREDIENTS

1 cup uncooked shell noodles1 red or green apple cored and cubed8 to 10 grapesHalf cup each of diced green and red pepper1 tin chick peas (410g) rinsed and drainedHalf cucumber cut into small quartersA packet of mixed lettuce leaves1 cup pomegranate rubies Chillie salad dressing

METHOD

Cook shells according to instructions on packageCombine salad ingredients( except lettuce leaves) in a large bowlAdd dressing and pasta shellsLine a platter with lettuce leavesPile pasta mixture in centre
Dressing2 Tb spoon oil2 Tb spoon vinegar2 teaspoon sugarHalf teaspoon mixed dried herbsHalf teaspoon salt1 teaspoon crushed red chilliesHalf teaspoon garlic (optional)

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