Venison and Horopito Bierstick Pasta Salad with Kasundi


  • 250gm San Remo pulse pasta – I like green pea, or red lentil.
  • 6 venison and horopito biersticks (Wild Larder)
  • 4 spring onions (Wairuna Organics)
  • 1 red capsicum
  • ½ cup sliced Italian parsley
  • 1 head of lettuce (Wairuna Organics)
  • ¼ cup olive oil
  • Salt and pepper - to taste
  • Tomato Kasundi (Port Larder)


  1. Cook pasta as per packet instructions, drain, run some cold water through it, and set aside to cool.
  2. Slice bier sticks, the white of the spring onions (setting aside the green) and red capsicum into similar sized pieces.
  3. Place a fry pan on a medium heat and cook off the bierstick pieces until the oils start to come out, then add in the spring onion and capsicum.
  4. Cook until the vegetables are tender then remove from the heat.
  5. Add the olive oil to the pan, and allow vegetables to cool.
  6. Slice the lettuce into approx. 2cm ribbons.
  7. Slice the greens of the spring onions.
  8. In a large bowl, combine the lettuce, spring onions, and parsley.
  9. Add in the cooled pasta, bier sticks and vegetables and toss to combine. Ensure you get all of the oil from the fry pan in there; that is your dressing.
  10. Season to taste.
  11. Serve with approximately ¼ of a cup of kasundi dolloped over top. Add more if you like it hot, reduce it if not. It is nice and spicy.
  12. This is the perfect picnic salad, or make-in-advance summer dinner!
  13. Enjoy!


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