Pea pasta salad

main dish
Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

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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