Vegan Pasta Salad with Zucchini, Basil and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta your choice
- 0.5 ½ zucchini
- 2 spring onion (s)
- 0.5 ½ glass tomato (s), dried, pickled in oil
- 3 handfuls basil leaves, fresh
- 60 g pine nuts
- salt
- Cayenne pepper
- Agave syrup or sugar
- olive oil
- Balsamic vinegar
- mustard
Print Recipe
Pin Recipe Instructions
- Boil the pasta, rinse and let cool. Finely slice the spring onions and keep the white onion separate from the green leaves. Prepare the dressing: Mix the balsamic vinegar with mustard, agave syrup (or sugar), salt and cayenne pepper until velvety. Squeeze in half a clove of garlic, add the white parts of the spring onions and the olive oil. Stir and let steep. Cut the zucchini into fine strips / sticks. Chop the dried tomatoes. Roast pine nuts in a pan WITHOUT oil. But beware! Don`t let it burn. Mix the cooled noodles, the green parts of the spring onions, zucchini strips, dried tomato pieces, pine nuts and lots of fresh basil leaves with the dressing. Let it steep briefly.
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