Vegan pasta salad recipe
This easy vegan pasta salad recipe is quick to make, it's refreshing, and seasoned with a delicious lemon-mustard vinaigrette dressing. It's perfect for a quick spring and summer lunch, and if you have some leftover you can pack it up and bring it for a picnic in the park. Oh, and make sure you make enough for your friends. They'll love it!
Servings: 4 people
- 2 cups uncooked farfalle pasta (360 grams)
- 0.7 gallons tap water (2.5 litres)
- 2 tbsp coarse sea salt (for the pasta water)
- 2 cups green asparagus (250 grams)
- 0.5 cup cherry tomatoes (120 grams)
- 0.5 cup sweet corn (100 grams)
- 1/2 cup pitted olives (60 grams)
- 1 avocado
- 0.5 red bell pepper
- 1/4 red onion
- 2 piches sea salt
- 1 tsp black pepper
- 1/2 lemon
- 1 tsp mustard powder
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 pinch sea salt
In a bowl, add the olive oil, mustard powder, grated garlic, lemon juice, salt and whisk well.
In a large pot, bring the water to boil, then add the sea salt, and then add the pasta. Cook the pasta al dente. In a smaller pot, boil the asparagus for 5 minutes. We only used the tops of the asparagus as they are more tender and prettier. When cooked, drain the pasta and the asparagus and cool them under cold running water.
In a large bowl, add the pasta, sweet corn, pitted olives, chopped red onion, and boiled asparagus.
Then open an avocado, remove the stone inside, cut it into cubes and add it to the pasta salad.
Add the mustard-lemon vinaigrette into the bowl, add a pinch of salt and pepper and mix very well.
Let rest for about 20 minutes before serving to allow the flavours to come together.
Calories: 391kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Fiber: 8g | Sugar: 5g | Calcium: 41mg | Iron: 3mg