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Mediterranean pasta salad, vegan

updated

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Ingredients for 1 servings:

  • 100 g wholemeal penne (wholemeal spirali)
  • 40 g arugula
  • 40 g zucchini, diced
  • 40 g eggplant(s), diced
  • 40 g bell pepper(s), cut into thin strips
  • 1 tbsp walnut oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp, heaped tomato paste
  • some oregano
  • some basil
  • possibly herbs of Provence
  • some paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

super simple, wholesome

Cook the spirelli according to the package instructions. Cook the eggplant and zucchini for about 5 minutes until tender. For the dressing, whisk the oil with the balsamic vinegar and tomato paste until smooth, then season with herbs and spices. Toss the pasta with the vegetables and arugula and add the dressing.

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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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