Pea pasta salad

Pea pasta salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 418 kcal
, Fat: 15 g
, Carbohydrate: 48 g
, Protein: 17 g

Whether you're having veggie burgers or steak, this delicious pasta salad made with pea fusilli is perfect for an evening BBQ with friends. The mint and diced cucumber give the salad a refreshing twist, while the little bit of chilli gives it the necessary kick. This salad is also a great one to prepare in advance, as the longer you leave it to stand, the better it tastes.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fusilli and peas

250g pasta (e.g. fusilli made from green peas)
salted water, boiling
200g frozen peas
1tbsp sesame oil

Remaining ingredients

200g strawberries, cut into pieces
½ cucumber, diced
1 red chilli, deseeded, finely chopped
1bunch peppermint, finely chopped
2tbsp sesame oil
2tbsp balsamic vinegar
salt to taste
4tbsp flaked almonds, toasted
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How it's done

Fusilli and peas

Following the packet instructions, cook the fusilli in salted water until al dente. Add the peas 3 mins. before the cooking time is up, finish cooking, drain, rinse in cold water. Place in a bowl, mix in the oil.

Remaining ingredients

Add the strawberries to the fusilli along with all the other ingredients up to and including the balsamic, season with salt. Mix all of the ingredients together, scatter the flaked almonds on top.

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