beetroot pasta salad with orange dressing
rating:250 g cooked fusilli, drained
175 g cooked beetroot, peeled and diced small
1 large Bramley apple, peeled and diced small
75 g Feta cheese, diced small
175 g dark brown sugar
5 tablespoons malt vinegar
Grated rind and juice of 3 oranges
1 tablespoon cornflour
mix the warm pasta, with the beetroot, apple and cheese and toss well. Place the sugar and vinegar in a pan and simmer over a gentle heat for 5 minutes, stirring. Mix a little of the orange juice into the cornflour. Stir the remaining juice and the rind into the vinegar mixture and simmer for a further 5 minutes. Stir in the cornflour mixture, then cook over a gentle heat until the dressing thickens, stirring. Cool the dressing a little, then pour over the pasta salad and toss thoroughly. Cool to room temperature before serving.
