- 5 oz (150 g) pasta bows (farfalle)
- 2 oz (60 g) green beans
- 1/2 cup (60 g) sliced carrots
- 1/2 cup (100 g) frozen corn
- 4 cherry tomatoes, quartered
- 2 Tbsp (30 g) grated onion
- 4 Tbsp vegetable oil
- 1 Tbsp white wine vinegar
- 2 Tbsp water
- 1/2 tsp chopped fresh ginger
- 1 Tbsp chopped celery
- 1 Tbsp soy sauce
- 1 1/2 tsp tomato paste
- 1 tsp superfine sugar
- salt and pepper, to taste
- pepper
- Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.
- Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.
- Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.
- Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste.