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LEMON AND HERB PASTA SALAD
Recipe:
INGREDIENTS
For the dressing
* parsley
* dill
* mint
* garlic
* olive oil
* lemon
* maple syrup
* salt and pepper
for the salad
* cavatelli
* baby bell peppers
* persian cucumbers
* green olives
* kalamata olives
* cherry tomatoes
* dill
* parsley
* arugula
* chickpeas
Instructions
* Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops of olive oil to prevent sticking and set aside in a large bowl.
* Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20 minutes. Let them cool enough to handle comfortably, then remove the seeds and stems and chop small and add to the bowl of pasta.
* Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup, salt and pepper in a blender and pureeing until smooth and creamy.
* Add the blended dressing mixture to the pasta and mix until well coated.
* Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss well.
* Top with fresh ground black pepper
* Eat within 3-4 days for best quality.
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