Vegan Summer Pasta Salad
Vegan Summer Pasta Salad is a healthy summer salad that is Oil-Free, cheese-free, perfect as a side or a light meal.
Servings: 4
Ingredients
- 1 Cup Pasta
- 1 Cup Spinach leaves roughly chopped
- ½ 6-inch Cucumber chopped into cubes
- 6-7 cherry tomatoes cut into quarters
- 1 celery stick chopped into cubes
- ½ cup Tofu cut into cubes
- 2 tablespoon Lemon/Lime Juice
- 2 tablespoon Chopped fresh coriander
- 1 tablespoon Pine Nuts
- 1 teaspoon Red Paprika powder As per taste
- Salt
Instructions
Cooking Pasta
- Boil the pasta as per the instructions on the packet.1 Cup Pasta
- Once boiled drain the water, run cold water, and keep aside.
Assembling Pasta
- In a large bowl add the chopped spinach leaves, cucumber, tomatoes, celery, tofu, and cooked pasta.1 Cup Pasta, 1 Cup Spinach leaves, ½ 6-inch Cucumber, 6-7 cherry tomatoes, 1 celery stick, ½ cup Tofu
- Add paprika powder, salt, lime/lemon juice, chopped coriander, pine nuts and mix everything.2 tablespoon Lemon/Lime Juice, 1 tablespoon Pine Nuts, 1 teaspoon Red Paprika powder, Salt, 2 tablespoon Chopped fresh coriander
- Serve immediately or refrigerate for 1-2 hours and serve for cold pasta salad.
Notes
- Standard US-size cups and spoons are used.
- Recipe measurements are rough guidelines.
- Different veggies can be used.