QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

Name: QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 3 cups pasta (300 g); 1 carrot; 1-2 tomatoes; olive oil; 1-2 tablespoons smoked paprika (or just paprika); 1 tablespoon maple syrup; 1-2 tablespoons Italian herbs (oregano, thyme or mixture etc.); 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes (optional); rocket salad or spinach or salad mixture; balsamic glaze; 1 tablespoon pine nuts; salt and pepper

23. December 2020

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 reel first?

Sieh dir diesen Beitrag auf Instagram an
Ein Beitrag geteilt von Nina/ Vegan lifestyle blogger (@flymetotheveganbuffet)

Recipe for the pasta salad

Serves 2, about 20 minutes

Ingredients

3 cups pasta (300 g)
1 carrot
1-2 tomatoes
olive oil
1-2 tablespoons smoked paprika (or just paprika)
1 tablespoon maple syrup
1-2 tablespoons Italian herbs (oregano, thyme or mixture etc.)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)

rocket salad or spinach or salad 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.

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. Have a look at my monbento box here. 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.