CARROT AND PASTA SALAD

Ingredients:
Pasta  -200 gms
Raisins - 1/4 cup
Sherry wine vinegar - 2 tbsp
Carrots - 250 gms (peeled and coarsely grated)
Peanut oil - 1/2 cup
Salt and pepper to taste
Parsley - 1/4 cup (chopped)
Fresh basil - 1 tbsp (chopped)

Method:

• Cook pasta in boiling salted water until just tender as per instructions of the packet; drain and cool.
• Toss raisins with vinegar; add pasta, carrots, oil, salt and pepper; toss well.

• Cover and refrigerate for at least 3 hours.
• Remove from refrigerator 30 minutes before ready to serve.
• Just before serving, add parsley and basil.