Fruity pasta salad

Cook the pasta al dente in salted water.

Wash the salad leaves and spin to dry. Cut the nectarines into slices. Oil a griddle with Byodo Frying Oil and sear the nectarine slices quickly on both sides. Toast the pine kernels in a frying pan without oil until golden brown.

Combine the pasta, salad, nectarines and pine kernels in a bowl. Put the ingredients for the dressing in a screw-top jar and shake vigorously. Season with Byodo Sea Salt with Herbs and pepper. Pour the dressing over the pasta salad, mix thoroughly and top with the goat’s cream cheese.

Our tip:

The fruity, fresh dressing isn’t just great with pasta salad! Try it with a fresh green salad with slices of apple and hazelnuts too. 

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