March 30, 2026

Peach & Pasta Salad

Serves:

Cooking Time:

< 15 min

Ingredients:

250 g pasta rice
410 g canned garden peas, drained or 250 ml frozen peas
410 g canned peach slices, drained & chopped – reserve 60 ml of the syrup to use in the sauce
175 g LANCEWOOD Jalapeño Chutney DIP&TOP®
125 ml chutney
salt & freshly ground black pepper to taste
45 ml fresh parsley, chopped

Method

Cook the pasta rice according to the instructions on the packet. Drain and set aside to cool.
Once cooled, add to a serving bowl together with the peas and peaches.
In a separate bowl, mix the dip, chutney and 60 ml of the reserved syrup together. Add more syrup if the sauce is too thick.
Pour over the pasta salad and mix through.
Season to taste and sprinkle with parsley.