Pasta Salad with Kiwi Dressing

Tangy, sharp, surprisingly creamy, sweet with a peppery twist this pasta salad won’t leave you indifferent.

For the salad:
100g wholewheat pasta (raw weight)
100g cooked black-eyed peas (mine were canned)
16 cherry tomatoes
50g watercress
1/4 salad onion
1 grated carrot

For the dressing:
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
a pinch of salt
2 kiwis

View the full recipe at Yummyvege →