Healthy pasta salad recipes and Creamy Pasta Salad
SHealthy pasta salad recipes and ometimes you just need to keep it simple. Lunch or dinner should be ready in less than half an hour, and early in the day so it’s ready for you. This pasta salad is perfect for those kinds of days. (Another plus: It’s cheerful and light—perfect for outside in the sun.) Making this perfect pasta salad takes just as long as cooking the pasta.
Ingredients
225g whole wheat pasta
500g white corn, thawed
6 spring onions, thinly sliced
1 yellow or orange pepper, cored and diced
500g cherry tomatoes, halved
120g cashew mayonnaise
or low-fat vegan sauce
60ml tofu tti sour cream
60ml lemon juice
2 tsp salt
175g fresh dill, finely chopped
Preparation
1
Cook the pasta according to package directions and place in a large bowl with the corn. (Add fresh corn to the boiling pasta water about 2 minutes before the end of cooking time and drain the water with the pasta.) Add the green onions, diced peppers and tomatoes and mix gently. Let cool.
2
While the pasta cools, mix the veganaise sauce, sour cream, lemon juice and salt. Pour the mixture over the pasta and mix well. Stir in the dill and salt to taste.
3
Cover with plastic wrap and refrigerate for 4–6 hours to allow the flavors to infuse. Serve chilled.