In my easy holiday kitchen I show dishes like this pasta salad, that can easily and quickly be cooked somewhere else, in about 20 minutes, with ingredients from the supermarket and no fancy kitchen toys.
They work without onions and garlic, but of course it’s fine to add them.
The first one is an Italian fusion pasta salad that leaves room for all kinds of variations.
Would you like to watch the YouTube-Video first?
Recipe for the pasta salad
Serves 2, about 20 minutes
Ingredients
3 cups pasta (300 g)
1 carrot
1 tomato
olive oil
1-2 teaspoons smoked paprika (or just paprika)
1 teaspoon maple syrup
1-2 teaspoons Italian herbs (oregano, thyme or mixture etc.)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
rocket salad, spinach or any lettuce mixture
balsamic glaze
1 tablespoon pine nuts
salt and pepper
How to make the pasta salad
Cook about 3 cups of pasta according to instructions. Cut 1 tomato and 1 carrot. If you like you can cut it into cherry blossoms like I do here.
If you want to add onions and garlic, they would go into the skillet first.
Sauté the carrots in a little oil, add salt, Italian herbs, smoked paprika, red pepper flakes and maple syrup and stir well.
Feel free to add tofu or any meat substitute oder beans or other veggies, anything you found in the shops and like, or still have in the fridge and want to use up, there’s endless variations of this dish.
Now drain the pasta und add it, stir-fry a little, and it’s ready.
Put it on the plates und roast the pine nuts in the skillet for a moment.
Add salad and tomatoes to the pasta, a little salt and pepper and balsamic glaze.
If you don’t know balsamic glaze yet, you really need to try it, it’s a thick syrupy sauce made of balsamic vinegar, it’s delicious on many dishes and sandwiches and I think it’s available everywhere meanwhile.
And now add the pine nuts.
You can arrange the salad bowl style, like in the video, or what I do meanwhile is, I throw it all into the skillet together at the end. The pine nuts, the rocket salad, the tomatoes and loads of balsamic glaze and give it a good stir.
Of course it is also a good idea to use vegan ravioli or tortellini for this dish. I was kindly given these mushroom cappelletti* by Vantastic Foods and the umami mushroom flavour fit perfectly into the dish.
By the way, the pasta salad also tastes great when cooled off, so you can also put it in a box and take it somewhere.
Ingredients
- 3 cups pasta (300 g)
- 1 carrot
- 1 tomato
- olive oil
- 1-2 teaspoon smoked paprika (or just paprika)
- 1 teaspoon maple syrup
- 1-2 teaspoon Italian herbs (oregano, thyme or mixture etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- rocket salad, spinach or any lettuce mixture
- balsamic glaze
- 1 tablespoon pine nuts
- salt and pepper
Instructions
- Cook about 3 cups of pasta according to instructions. Cut 1 tomato and 1 carrot. If you like you can cut it into cherry blossoms like I do here.
- Of course onion and garlic would be great in this dish, and they would go into the skillet first, feel free to add them.
- Sauté the carrots in a little oil, add salt, Italian herbs, smoked paprika, red pepper flakes and maple syrup and stir well.
- Feel free to add tofu or any meat substitute oder beans or other veggies, anything you found in the shops and like, or still have in the fridge and want to use up, there’s endless variations of this dish.
- Now drain the pasta und add it, stir-fry a little, and it’s ready.
- Put it on the plates und roast the pine nuts in the skillet for a moment.
- Add salad and tomatoes to the pasta, a little salt and pepper and balsamic glaze.
- And now add the pine nuts.
- By the way, this still tastes great when cooled off, so you can also put it in a box and take it somewhere.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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