Wednesday, February 20, 2013

Mushroom & Walnut Pasta salad


150 gram Pasta
½ Red onion, finely diced
2 tablespoon Chives, finely chopped
50 gram Walnuts, roughly chopped
100 gram Celery sticks, sliced
350 gram Button mushrooms, quartered
150 millilitre KNORR Creamy Blue Cheese Salad Dressing
50 millilitre Plain low fat yoghurt


Cook pasta in boiling, salted water until al dente.
Drain and allow to cool.
Place red onion, chives, walnuts and celery sticks in a medium sized mixing bowl.
Add cooked pasta and mushrooms and mix together lightly.
Spoon in KNORR Blue Cheese Dressing and yoghurt and mix together until well combined.
Pour into a serving dish and place in the refrigerator until ready to serve.

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