Vegan Summer Pasta Salad
Bright and healthy, this Vegan Summer Pasta Salad is filled with flavourful vegetables and tossed in an apple cider and olive oil vinaigrette.
Ingredients
Pasta Salad
- 1/2 package spaghetti 250 grams
- 1/2 head iceberg lettuce washed and dried
- 3 cups greens such as arugala and mixed lettuces
- 2 carrots ribboned
- 4-6 red radishes washed and dried
- 4-6 watermelon radishes washed and dried
Apple Cider & Olive Oil Vinaigrette
- 1/4 cup apple cider vinegar
- 1 tsp maple syrup
- 1 clove garlic grated
- 1/4 tsp mustard
- 1/4 tsp sea salt
- ground black pepper
- 1/4 cup olive oil
Instructions
Pasta Salad
- Cook pasta according to package directions to al dente.
- Drain pasta and rinse well under cold water until chilled and add to a large salad bowl.
- Wash, dry and chop icerberg lettuce and add to salad bowl. Add washed greens to bowl.
- Wash and peel carrots. Discard first layer of peelings. Continue to peel the clean carrots into long ribbons and add to salad bowl.
- Wash and slice radishes and add most to bowl. Set aside a small portion.
- Toss salad very well.
Apple Cider & Olive Oil Vinaigrette
- In a small bowl, whisk together the apple cider vinegar, maple syrup, garlic, mustard, salt, and pepper to taste.
- Drizzle in the olive oil while whisking the contents of the bowl and continue to whisk until the dressing is emulsified.
- Drizzle a small portion on your pasta salad and toss. Then add more dressing to taste until salad is 'kissed' with the vinaigrette but not smothered in it!
- Garnish salad with remainder of sliced radishes.
- Keep remainder of your dressing in the refrigerator.