Kerrie Noedelslaai

Serves: 6 

Hands-on time: 15 minutes 

Ingredients:

½ bag (250g) short pasta of choice 

½ red onion, chopped 

½ red pepper, chopped  

½ green pepper, chopped

1 carrot, peeled and grated 

½ tin (205g) corn kernels in brine, drained 

3 wheels crumbly feta cheese, crumbled 

For the sauce:

¼ cup Wellington's Full Flavour Tomato Sauce 

3 tbsp Wellington's Chutney Mild 

¼ cup brown sugar

⅓ cup oil 

⅓ cup white vinegar

2 tbsp curry powder 

1 tsp each salt and pepper 

Serving suggestion: 

Fresh chopped parsley and chopped coriander  

1. Cook the pasta: 

Follow the package instructions to cook the pasta until al dente. Once done, drain and rinse thoroughly under cold water to remove any excess starch and prevent sticking and add to a large serving bowl. *Chef’s tip: You can use any pasta shape, though twisty shapes hold the dressing well. Be careful not to overcook the pasta to avoid a mushy texture.

2. Prepare the salad base: 

Add the chopped red onion, peppers, grated carrot and corn kernels to the salad. Crumble the feta cheese into the salad and mix until evenly distributed. Set aside.

 *Chef’s tip: For best results, chill the salad for at least 1 hour before serving. It stays fresh in the fridge for up to 5 days.