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Pasta, cucumber, and tomato salad without mayo, vegan

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Ingredients for 4 servings:

  • 500 g farfalle, rigatoni or spirals
  • Salt
  • 1 cucumber(s)
  • 250 g cherry tomatoes
  • olive oil
  • Balsamic vinegar
  • Fresh herbs (e.g. parsley, chives, cress, basil)
  • salt and pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fresh summer salad that fills you up

Cook the pasta in salted water until al dente (and rinse with cold water if you’re in a hurry). Wash the cucumber and cut it into small cubes; peel and deseed it if you like. Wash the tomatoes and halve or quarter them depending on their size. Make a salad dressing with oil, vinegar, salt, pepper, sugar, and herbs and mix all ingredients thoroughly. If you like, you can also stir in fresh lettuce leaves or spring onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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