Prep time: 30 min
Cook: 10 min
Serves: 3

This pasta salad is easy and a quick fix when you have a busy day. You can use any kind of vinaigrette you like, I just wanted mine to be a bit tangy. You can also use vegetables of your choice. I went in with a variety of colorful veggies to make the colors pop.

Ingredients

    • 1 pack Pasta
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 3 long carrots
    • 1 red onion
    • Chopped Spring onions
    • 1 cup cherry tomatoes
    • 1/2 cup cauliflower or broccoli
    • Coriander
    • Raisins (Optional)

Vinaigrette

    • 1/2 tsp finely grated lemon zest
    • 1/8 tsp salt
    • 1 tbs garlic powder
    • 1 tbs red wine vinegar
    • 1 tbs balsamic vinegar
    • 1 tbs soy sauce
    • 2 tbs honey
    • chili powder
    • 1 tsp taco seasoning
    • 1 tsp black pepper
    • 1 tsp paprika

Directions

1This recipe does not require a lot of work. Bring some water and salt to a boil. Pour in your pasta of choice. Do not use spaghetti. I used the ribbon design for this recipe because I like the way I looks. Cook this in accordance to the package directions. Remember each brand is different. They normally take about 7-10 minutes.

2As the pasta is cooking, you can get started on the veggies. Depending on the vegetables you are using, clean and start chopping. If you are using cauliflower or broccoli in your recipe, pour boiling hot water over them and let them sit in the water for about 5 minutes.

3I prefer my vegetables crunchy and raw where possible. Using a potato peeler, make carrot strips. You can add some beetroot if you are down for that I don’t really like them that much. Chop up all your other vegetables in your desired design.

4Mix all the ingredients for the vinaigrette and set aside. Toss all the veggies with rinsed pasta and add the vinaigrette just when about to eat your salad. You can also tweak your vinaigrette to your liking. The beauty of this salad is that there are no rules. Have fun with it.

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