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Vegan green pasta salad

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Serves: 2-4

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  • Vegetarian
What does this mean?

While this is definitely health food it's also nourishing and incredibly tasty. It's made in fifteen minutes and out of ingredients you can have at home at all times. Feel free to use white pasta. Personally, I think the nutty taste and bite of the whole grain pasta makes it more filling. It's also a nice contrast to the lemon dressing and the green veggies. The ingredients are roughly measured as i throw this together absent-mindedly. It's a matter of personal taste anyway. Great as a light summer dinner or your vegan addition to a BBQ. Also worth a thought as a packed lunch.

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Ingredients

  • 5 oz wholewheat penne (or any other shape you like)
  • 2 handfuls green beans (frozen or fresh)
  • 2 cups frozen peas
  • 1 handful roughly chopped raw unsalted cashews
  • 1 juice of lemons
  • olive oil
  • 3 teaspoons chopped fresh basil
  • salt
  • pepper
  • 1 pinch of sugar

Method

  1. Boil the pasta until it has a tiny bit more bite than you usually prefer. Drain, run cold water over it until cooled.
  2. Cook the green beans, a few minutes before they are done throw the peas in. Drain when done.
  3. Mix the lemon juice with the olive oil. I love lemon so I like my dressing quite acidic but you might not want to use all of the juice. Just go by taste here. Season with the sugar, salt and pepper.
  4. Mix the pasta, the veggies, the cashews, the dressing and the basil together. Done!
  5. Make ahead note: If you want to bring this to a party or make it ahead, sprinkle a bit of olive oil on everything except the dressing and store the dressing in a seperate container. Otherwise the veggies will turn brown from the acid. It will still be fine to eat but not look as pretty. Toss with the dressing just before serving.
  6. Also worth a try: a dressing using lime instead of lemon and some nutmeg.

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