Pasta salad

Pasta salad

By
From
Vegan Goodness
Serves
4-10
Photographer
Jessica Prescott

Delicious hot or cold, this is something I could eat every night, if my thighs allowed it...

Ingredients

Quantity Ingredient
500g pasta, such as penne, orecchiette, shells, spirals
200g brown mushrooms
1 bunch asparagus
olive oil
3-4 tablespoons Green pesto
10 cherry tomatoes, halved or quartered
2-3 handfuls rocket or baby spinach
1/2 medium red onion, peeled and very finely sliced
4 tablespoons toasted pistachio, or flaked almonds, to garnish

Optional extras

Quantity Ingredient
olives
artichoke hearts
spring onions

Method

  1. Cook the pasta according to the directions on the packet. Once the pasta is cooked, drain and then immerse in cold water to prevent it from cooking any further. Strain once cooled. This is an important step, otherwise you will find your pasta pieces stick together and become mushy.
  2. Thinly slice the mushrooms and asparagus and cook in a little olive oil for 5 minutes, until the mushrooms have softened. The asparagus should still have a little crunch.
  3. Stir the pesto through the pasta so that it is evenly coated, then add in the cooked mushrooms and asparagus plus all the remaining ingredients. Garnish with the pistachios before serving.
  4. Eat immediately or store in the fridge for up to 2 days.

Something i learnt

  • If you make this using buckwheat pasta, you’ve really gotta eat it immediately. Otherwise it will become one big clump of buckwheat. And it doesn’t taste good.
Tags:
healthy
vegan
vegetarian
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