(Picnic) Pasta Salad
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Sunflower seeds are a good source of vitamin B6 and zinc which can both help with healthy skin and nails.
Sesame seeds are surprisingly high in calcium, so ideal for people on a dairy free diet.
And of course the vegetables are high in vitamin C and fibre to help maintain a strong immune system and aid good digestion.
Preparation
Cook the pasta following the instructions on the packaging.
Grate the carrot, courgette, broccoli and apple.
In a dry hot pan, toast the sesame and sunflower seeds until lightly browned.
Add all these ingredients to the pasta and mix.
Make a dressing with the yogurt, lemon zest and juice, mint and rapeseed oil.
Just before serving, add the sauce to the pasta and season with freshly ground pepper.
This dish can be eaten cold - perfect picnic food (that’s if the weather ever improves and the midges decide to take the day off!)
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
(Picnic) Pasta Salad
Ingredients
- 300g spelt pasta (fusilli or penne)
- 1 carrot
- 1 courgette
- 1 medium head of broccoli
- 1 apple, cut into quarters and cored
- 30g sesame seeds
- 30g sunflower seeds
- 1 tbsp cold pressed rapeseed oil
- 100ml low fat yoghurt (or soya yogurt)
- Finely grated zest and juice of 1 lemon
- 2 tbsp chopped fresh mint
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
