Keagan Hughes' Mom's Pasta Salad Recipe
“Keagan Hughes has chosen to share his mom’s tomato pasta salad. “This is very special to me because whenever we had a braai my mom would make it - and I remember how we all appreciated it,” he says. “My mom was a big influence on me because when my sister and I were growing up she would get us to bake cakes and, at the same time, we would always have so much fun.” ”
Keagan Hughes’ Moms Pasta Salad
Make a braai that extra bit special with this simple but tasty pasta salad. Makes 6 portions
Ingredients
500g Fusilli Pasta
5 Litres of Water
4 Tsp Oryx Salt
5 Tbsp of Olive Oil
30 Grams of Butter
16 Grams of Fresh Garlic (4 cloves)
230g Diced Onions (1 1/2 onions)
1 Chopped Yellow Pepper (cubes)
1 Chopped Red Pepper (cubes)
300 Grams of Sliced Mushrooms
400g of Chopped Tomatoes (1 tin)
240g of Quartered Sun-Dried Tomatoes In Vinaigrette
Oryx Salt and Pepper to taste
40 Grams of Finely Grated Parmesan Cheese
50g Chopped Coriander
Method
Fill a large pot with water add 4 teaspoons of salt and a tablespoon of olive oil. When the water is boiling rapidly add the pasta and stir occasionally to prevent it sticking. Cook for 12 minutes or until al’dente (firm to the touch).
When the pasta is cooked, spoon the pasta out of the water with a slotted spoon into a colander. Run cold water over the pasta for 5 minutes until cool. Drain the pasta thoroughly and place into a dish, drizzle a tablespoon of olive oil over.
Heat up the frying pan on a medium heat and add a tablespoon of olive oil and the butter. When the butter is foaming add the crushed garlic and diced onions cook for 5 minutes until golden brown. Add both peppers and mushrooms cook for another 5 minutes.
Add the tin tomatoes and the packet of sun dried tomatoes with the vinaigrette to the frying pan. Cook for 5 minutes add salt and pepper to taste. Combine the vegetable sauce with the pasta, add the parmesan and chopped coriander and mix. Place in the fridge for 30 minutes until cold, then serve.