Pasta Salad With Corn
Shan
If you have leftover cooked pasta then it's already chilled. If not, boil your pasta first so it has time to cool!
People: 1
25 min

Ingredients

70 grams
Arugula
0.5 handful
Black Olives
0.25
Broccoli
70 grams
Corn
50 grams
Gluten-Free Pasta
1 tbsp
Lemon
0.75 tbsp
Olive Oil
1 tbsp
Pesto
30 grams
Pistachios
45 grams
Vegan Cheese

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Prep

  1. Boil gluten-free pasta according to the instructions on the package.
  2. Wash and cut your broccoli so that they all are a similar size.
  3. Grate or slice your vegan cheese.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast pistachios on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Mix arugula, broccoli and corn together in a bowl.
  2. Mix lemon, olive oil and pesto together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Black Olives, Pistachios and Vegan Cheese on top.