Peppers And Pasta Salad

• 400 g penne pasta
• 5 tbsp sunflower oil
• 50 g pumpkin seeds
• 5 tbsp white wine vinegar
• 1 tbsp sugar
• 1 None shallot, finely diced
• 1/2 bunch oregano, chopped
• 400 g red pointed pepper, sliced
• 1 tin sweetcorn, drained
• 150 g pickled chilli peppers
• 1/2 tsp cayenne pepper

1. Cook the pasta according to box instructions then drain and set aside, saving about 1/2 cup of the water. Heat 1 tbsp oil in a pan and saute the pumpkin seeds for a couple of minutes then set aside.
2. For the vinaigrette, whisk the vinegar and sugar together. Slowly add 5 tbsp oil while whisking to emulsify, then stir in the shallots and oregano. Season with salt and pepper to taste.
3. Mix the reserved pasta water with the peppers, corn, vinaigrette, pumpkin seeds and pasta. Season with salt and pepper to taste and sprinkle with cayenne pepper for an added kick.

penne pasta, sunflower oil, pumpkin seeds, white wine vinegar, sugar, shallot, oregano, red pointed pepper, sweetcorn, chilli peppers, cayenne pepper

Taken from recipes-plus.com/api/v2.0/recipes/17007 (may not work)