Fresh pasta salad
Ever had unplanned guests at dinner and no idea what to prepare as a side or a filler? This fresh pasta salad is a real life-saver for those occasions: it takes only 10 minutes to prepare and you can use the ingredients you already have in the fridge.
In the version I have prepared here, I have used tomatoes, sweet peas, and red radish, but it goes as well with raw green onion, corn, beans or chickpeas, peppers and fresh fennel. The result will always be delicious and your guests will re-fill more often than you think!
- 2 cups small-sized pasta (here, I have used shells)
- Pinch of rock salt
- 1 tomato
- 1 red radish, thinly sliced
- 1/4 cup sweet peas (I used frozen peas)
- 1 tablespoon vegan mayonnaise
- Dill, to taste
Bring the water to a boil in a cooking pot. Add a pinch or rock salt and the pasta (see cooking instructions on the package for cooking time). At mid-cooking time, add the peas. When the pasta is al dente, drain and transfer into a serving bowl.
Rinse and wash the tomatoes and red radish. Dice in small pieces and add them to the pasta. Add the mayonnaise and mix well. Finally, sprinkle with dill and mix again. Put into the fridge to cool down for at least 10 minutes before serving.