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Ingredients
- 1 red capsicum (pepper), cut into strips
- 1 green capsicum (pepper), cut into strips
- 4 celery stalks, sliced
- 1 fennel bulb, trimmed and sliced
- 1 red onion, sliced
- 200 g (7 oz) salamiroughly grated, thickly sliced and then cut into strips
- 1 large handful chopped flat-leaf (Italian) parsley
- 300 g (10½ oz) fettuccine
Dresing
- 125 ml (4 fl oz/½ cup) olive oil
- 3 tablespoons lemon juice
- 2½ tablespoons dijon mustard
- 1 teaspoon sugar
- 1 garlic clove, crushed
Method
1. Mix together the capsicum, celery, fennel, onion, salami and parsley in a large bowl.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and rinse under cold water. Add to the bowl and toss with the vegetables and salami.
3. To make the dressing, combine the olive oil, lemon juice, mustard, sugar and crushed garlic and season to taste. Pour over the pasta salad and toss well.
