Ingredients Jump to Instructions ↓

  1. 450g rotini pasta

  2. 120ml evaporated milk

  3. 4 tbsp extra-virgin olive oil

  4. 150g crumbled feta cheese or queso blanco

  5. 15g fresh coriander leaves

  6. 1 lime, juiced

  7. Salt and freshly ground black pepper

  8. 150g finely diced ham

  9. 1 orange pepper, seeded, ribbed, and chopped

  10. 1 red pepper, seeded, ribbed, and chopped

  11. 150g frozen peas

  12. 1/2; small red onion, thinly sliced

  13. 50g peeled and chopped jicama

  14. 50g pimento stuffed olives

Instructions Jump to Ingredients ↑

  1. Creamy Latin pasta salad 1) Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 mins. Drain, place in a large bowl and set aside.

  2. While the pasta cooks, combine the evaporated milk, oil, feta, coriander, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

  3. Place the drained pasta in a large bowl. Add the ham, peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with clingfilm and chill for at least 30 mins or up to 2 hrs before serving.


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