It is always nice to add some colourful raw veggies to the basic pasta salad to make it healthier!
The Salad
serves 4
1st make the pasta – here we have used a rice tricoloured pasta made up of many shapes. Follow the cooking instructions on the package. (about 10-15 minutes)
- 2 cups uncooked pasta
- 4 cups purified water
- 1 tsp sea salt
Once the pasta is cooked and drained, add the following to the cold pasta:
- 2 tbsp sesame seed oil
- 1 tsp of each: dried oregano, thyme, basil and garlic powder
Stir well then add the raw veggies and dressing below, toss well and serve cold.
2nd cut the veggies – for easier chewing we have diced the veggies into very thin pieces:
- 3 carrots (we have used one of each colour purple, yellow & orange)
- 1 cup diced zucchini
- 1 yellow bell pepper (diced)
- 1 cup fresh or frozen peas
- ½ cup sweet onion finely diced
The dressing
makes 1 cup
Put the following in your mini blender and blend until creamy:
- ⅓ cup of each: sesame oil & fresh lemon juice
- 1 tsp o each: maple syrup & naturally fermented soya sauce
- 1 tbsp of each: stone ground mustard & horseradish
