This salad is made with Orecchiette, small ear-shaped pasta. If this is not available, you may make this with any short pasta. This salad tastes great and children simply love it.
2 cups/250g Orecchiette or any short pasta
2 tablespoons olive or vegetable oil
1 medium beetroot, peeled, cut into 1/2-inch/1-cm cubes and steamed until tender
1 small carrot, peeled and grated
1 small cucumber, peeled and finely chopped
1 small onion, finely sliced
Salt to taste
Ground black peppercorns to taste
2 tablespoons freshly squeezed lime juice
Finely chopped coriander leaves to garnish
Grated mozzarella cheese to garnish (optional)
- Cook the pasta following the instructions on the packet. Drain the water. Add the oil and toss to combine. Allow to cool to room temperature.
- When ready to serve, combine the pasta with the remaining ingredients except the garnishes.
- Serve garnished with the coriander leaves and mozzarella if using.