PASTA SHELL SALAD
300ml cooked pasta shells
250ml cooked fresh peas
410g Peach slices ( reserve syrup)
1 red chili deseeded and finely chopped
4 Spring onions sliced finely
Mix all ingredients together
Dressing:
250 ml Mayonnaise
50ml Chutney (I used peach chutney)
10 ml dry roasted curry powder
Mix together and blend together with pasta mix.
Refrigerate till cold. Taste improves the longer it stands.
Recipe and photo: Amanda Conradie
