Pasta and Crunchy Vegetable Salad

MAGIMIX 3200:

Serves: 2 to (4)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

170g (325g) penne rigate pasta
3 (6) pink radishes
½ (1) carrot
½ (1) courgette
½ (1) red pepper
½ (1) red onion
½ (1) lemon
½ (1) sprig of basil
1 (2) sprigs of flat-leafed parsley
35ml (65ml) olive oil
salt and pepper to taste

MAGIMIX 4200:
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
500g penne rigate pasta
8 pink radishes
1 carrot
1 courgette
1 red pepper
1 red onion
1 lemon
1 sprig of basil
4 sprigs of flat-leafed parsley
100ml olive oil
salt and pepper to taste


MAGIMIX 5200:
Serves: 8
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
700g penne rigate pasta
12 pink radishes
2 carrots
2 courgettes
2 red peppers
2 red onions
2 lemons
2 sprigs of basil
6 sprigs of flat-leafed parsley
120ml olive oil
salt and pepper to taste

Method (all models):

1. Cook pasta according to instructions on the packet (approx 10 minutes).
2. Drain pasta in cold water.
3. Transfer to a large bowl.
4. Drizzle with half the olive oil.
5. Add the juice of ½ a lemon.
6. Chill for at least 1 hour.
7. After ½ hour, chop the parsley and basil in the mini bowl and add to the pasta in the fridge.
8. Wash the vegetables.
9. Shred the carrots and courgettes using the shredding disc, or the 4mm grating disc.
10. Stack the radishes vertically in the feed tube and slice with the 4mm slicing disc.
11. Store all processed vegetables in a bowl of cold water in the fridge.
12. Slice the red onion and red pepper using the 4mm slicing disc and place in fridge.
13. Before serving, add the rest of the olive oil and the juice of all the remaining lemons to the pasta.
14. Stir in the onion and pepper will all other vegetables once strained from water.
15. Season to taste.

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