Prep Time: 10 minutes
Cook Time: 15 minutes
It’s summer again, yaaaaay! So I am eating a lot of salads, the ideal food for this warm (and sometimes) sunny weather. I enjoy all sorts of these dishes, but a particular favourite is the pasta salad, as it is filling, as well as healthy, quick and satisfying. Here is one that I created recently from ingredients I had at home, for a speedy and tasty summer evening supper. You can eat it as a light meal on its own, or serve as a side-dish. Great for barbeques, picnics, etc.! I use macaroni, which is one of my favourite types of pasta, as it is so versatile, and I find that the texture is appealing and satisfyingly chewy.
Ingredients (Serves 2-3)
8oz/200g macaroni (dry weight) or other noodle
1 ripe avocado
â…“ cup/50 g pine nuts
1 small carrot, grated or chopped into matchsticks
4-5 small tomatoes, e.g. cherry or vine tomatoes
Handful of mixed salad leaves, e.g. spinach, aragula, lollo rosso, lettuce, etc.
1-2 tbsp of vegan mayonnaise
Squirt of lemon juice (optional)
Salt and freshly ground pepper, to taste
1/2 c. Olives (optional)
1) Cook the macaroni in boiling, salted water until “al dente.” (i.e. still slightly chewy). Drain, rinse with cold water, let cool.
2) Toast the pine-nuts in a dry pan until lightly browned, and cool.
3) Slice the avocado, carrot and tomatoes and put in a large bowl. Add the salad leaves, pasta, mayonnaise, lemon juice, if using, and seasoning, and mix well. Sprinkle the pine-nuts over the top. Chill in the fridge for around half an hour.
4) Serve with crusty bread, or as an accompaniment to vegan sausages, etc.
Enjoy this dish! Your votes and comments are very much appreciated.
*Image courtesy Flickr creative commons.