Pea pasta salad

Pea pasta salad

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 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.


4 person


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:

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Fusilli and peas

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

Remaining ingredients

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

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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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