Italian noodle salad
serves
1
Italian noodle salad
To keep this simple salad vegan, make sure you choose pasta that is egg-free, and that the pesto is made without parmesan. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.
Ingredients (6)
- 150g fresh vegan fettuccine, spaghetti or other wheat noodles
- 2 tablespoons homemade or store-bought vegan pesto
- Handful of grape (baby plum) tomatoes, halved
- 1 roasted red capsicum, sliced
- Small handful of basil leaves
- Salt and pepper, to taste
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, until cooked, then drain.
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2.Stir the pesto through the pasta and cool. Toss the pasta with the remaining salad ingredients, then tip into your lunchbox.
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