Vegan Garden Pasta Delight Recipe

About this recipe

A refreshing and wholesome vegan pasta salad featuring vibrant vegetables, tangy dressing, and a touch of sweetness from mixed fruit. Perfect for a satisfying dinner solution.

Ingredients

• 200 g Cherry Tomatoes
• 100 g Celery
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 ltr Real Fruit Power Apple Juice 1 L
• 150 g Spring Onion (Kandychi Path)
• 50 g Basil
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Drain 1 cup of mixed fruit, reserving the liquid, and set the fruit aside in a bowl.
2. 2. Drizzle the mixed fruit with 1/4 cup of white wine vinegar and let it marinate while preparing the other ingredients.
3. 3. Bring a large pot of water to a boil. Add 250 g of spinach spiral pasta and cook until tender, about 8-10 minutes. Drain and rinse with cold water to cool slightly.
4. 4. In a large mixing bowl, combine the cooked pasta, 1 cup of halved cherry tomatoes, 1 cup of chopped celery, and 1/2 cup of sliced green onions.
5. 5. In a small bowl, whisk together 2 tsp of cornstarch with 2 tbsp of the reserved mixed fruit liquid to create a light dressing. Pour this over the pasta and vegetables.
6. 6. Add 1 tbsp of chopped fresh basil to the salad and gently toss everything together until well combined.
7. 7. Serve the pasta salad immediately or chill in the refrigerator for 15-20 minutes for enhanced flavors.