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Vegan pasta salad with peas and corn

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Ingredients for 2 servings:

  • 250g fusilli
  • 150 g peas, frozen
  • 150 g corn
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Cook the pasta in plenty of salted water according to the instructions, drain, and transfer to a bowl. Add the oil and vinegar and stir. Add the peas and corn to the salad and season with salt and pepper. Refrigerate until ready to serve.

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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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