Rollini Pasta Salad with Sweet Chili Dressing
This vibrant pasta salad brings together fresh ingredients and a sweet chilli dressing for a simple yet satisfying dish. It’s full of flavour, easy to prepare, and makes a lovely option for light lunches, summer picnics or busy weekday dinners.
Preparation time: 15 minutes
Serves: 4
Ingredients:
For the dressing
- 6 tbsp sweet chili sauce
- 2 tbsp rice vinegar
- salt and pepper
Method:
- Cook pasta according to package instructions in plenty of boiling salted water until al dente. Then drain and rinse thoroughly with cold water to prevent further cooking.
- Meanwhile, toast the pine nuts in a dry frying pan.
- Clean and wash the vegetables and cut them into bite-sized pieces.
- For the dressing, mix all ingredients and season with pepper.
- Mix vegetables with pasta and dressing and serve sprinkled with seeds and cheese.
Tip: If goats cheese and rocket have too strong a flavour, mozzarella with basil or a few baby spinach leaves make a lovely alternative. This recipe works beautifully with any pasta shape, such as penne, so feel free to use what you have on hand. You can opt for a gluten-free variety if preferred, and boost the goodness with additions like chickpeas, kidney beans, chicken, boiled eggs, sweetcorn or peppers — whatever veggies you’ve got to hand will work a treat.
