PASTRAMI AND DILL SALAD

INGREDIENTS

• 3 cups ( 240g ) curled frilly pasta

• 100g green beans, sliced

• 200g sliced pastrami, chopped

• 3 gherkins, sliced

• 1/2 x 250g punnet cherry tomatoes

DRESSING

• 300g carton of sour cream

• 1 teaspoon grated orange rind

• 1/2 cup orange juice

• 1/4 cup lemon juice

• 3 teaspoons seeded mustard

• 1 teaspoon chopped fresh dill

PASTRAMI AND DILL SALAD METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain well. 

Boil, steam, or microwave beans until tender, rinse under cold water; drain. Combine pasta, beans, pastrami, gherkins, and tomatoes in a bowl, add dressing; toss well. 

Dressing: Combine all ingredients in a bowl; mix well.

Serves 6.

Note: Salad can be made 6 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

 

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