noodle salad#
unthinkable – a barbecue without noodle salad. vegan and quick to prepare, this delicious recipe is waiting for you to try. a colorful noodle salad with aromatic arugula and sweet cherry tomatoes that all your guests will love. thanks to chickpeas and crunchy cashews, this vegan pasta salad also impresses with an extra portion of protein.
ingredients#
-
dressing
- 1 tsp agave syrup
- 2 tbsp vegetable oil, from the dried tomatoes
- 1 tbsp warm water
- 1 tbsp mustard
- 1 tbsp fresh chives, or frozen chives
- salt and pepper
-
250g pasta
-
1 glas chickpeas
-
1/2 cucumber
-
125g arugula
-
3 spring onions
-
50g cashew nuts
-
200g cherry tomatoes
-
30g sun dried tomatoes
instructions#
- cook the pasta.
- roughly chop the cashews and roast them in a pan.
- for the dressing, simply combine all ingredients in a sealable container and shake well until combined. add more or less mustard to taste.
- when the pasta is ready, drain the water and rinse briefly under cold running water. mix with the remaining ingredients in a large salad bowl and serve the noodle salad while still warm.