This is a lovely colourful mix of ingredients which makes it very tasty. It is enjoyable to have either as a side salad or a complete meal if you add prawns or tuna.
I often serve it as one of the dishes at a buffet. The quantities can be adjusted for the number to be served. It also makes a delicious addition to picnic spreads.
175g (6oz) tricolour pasta fusilli 1 medium carrot 4 spring onions 1/2 green pepper 25g (1oz) raisins optional: 50g (2oz) cashew nuts
1 garlic clove 1 tablespoon vinegar 3 tablespoons oil 2 level teaspoons coarse grain mustard 2 tablespoons of single cream salt and pepper
Add the pasta to a large pan of boiling salted water. Boil for 10 - 12 minutes until soft.
Peel and cut the carrots into thin short strips. Remove most of the green from the spring onions, trim and slice the white. Cut the green pepper into small dice
Chop the cashews (if using).
Dressing: crush the garlic and mix all the ingredients together, add the cream.
Drain the pasta, put into a bowl and add all the ingredients, including the dressing. Mix well and leave for at least half an hour for the flavours to develop.