This is my go to dish for summer BBQ’s & pot luck dinners and is always popular – can be made with or without any added meat and really can have any additions of yummy in season vegetables you like! Almonds are of course optional in case of allergies – but add a lovely crunch and texture to the dish – can always serve on the side if unsure.
San Remo Vegeroni Shells
1 each – Red, Orange, Yellow Capsicums
1/2 cup dried cranberries
1/2 cup diced roasted almonds
1 cup sliced cherry tomatoes
3/4 cup Best Foods Mayo
3 TBSP Honey Mustard Dressing
(Optional) Bacon or Ham or Cooked chicken diced or shredded
Cook Pasta shells until al dente according to packet directions – any pasta can be used, but this adds to the colour of the dish. Drain well and I rinse with cold water to ensure pasta cold ready to add ingredients to.
Dice capsicums into small pieces, slice cherry tomatoes in half, slice almonds into small pieces – I love to prepare this all on one board – the colours are so good for the soul! Add your cranberries to the mix.
Today I used grilled bacon and sliced this into small pieces, its also a great recipe for left over ham or chicken – just dice into small pieces and add what you have to taste.
Combine your pasta, vegetables, meat etc into a large bowl.
In a separate small bowl mix the mayo and honey mustard together and combine well – add to the pasta and gently stir to ensure pasta well covered in mayo/mustard mix.
Cover & Chill until ready to serve.
I have also made this with basil pesto instead of honey mustard and its just as yum.
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