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- 250 g bunte Spirelli (oder andere Pasta)
- 7 Cornichons
- 175 g Mandarinen aus der Dose
- 140 g Mais aus der Dose
- 100 g frische Erbsen (falls TK aufgetaut)
- ca. 200 g vegane Mayo*
- 1 EL weißen Balsamico (optional)
- 1,5 TL Indisches Currypulver
- 1 TL Knoblauchpulver
- 1/2 TL getrockneter Kerbel
- 1/2 TL Guarkernmehl (optional)**
- Je 1 Prise Pfeffer & Cayennepfeffer
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Koch die Pasta nach Packungsanleitung ‚al dente‘, schütte sie ab und stell sie beiseite zum Abkühlen.***
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Schneid die Cornichons in kleine Würfel und gib sie mit den Mandarinen, Mais und Erbsen in eine große Salatschüssel.
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Misch die Mayo, den Balsamico, die Gewürze und das Guarkernmehl in einer extra Schüssel zusammen und schmeck kurz ab, ob die Mischung so für dich passt.
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Gib dann das Dressing in die Salatschüssel zu den Mandarinen und dem Gemüse und füge zum Schluss noch die Nudeln hinzu. Rühr alles gut durch und fertig ist dein leckerer Nudelsalat.
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Der Salat schmeckt frisch am besten, hält aber gut verschlossen auch 1-2 Tage im Kühlschrank.
Do you have a favorite pasta salad? One you bring to every BBQ party you‘re invited to? Not yet? This may probably change soon! Because today I’ll show you how to easily and quickly prepare my very favorite pasta salad.
This pasta salad is a special one . . . with fruity tangerines, fresh peas and crisp sweet corn. And the creamy & spicy dressing combines everything to a super tasty and fresh pasta deliciousness. 💛
The inspiration for this recipe is from the mother of a friend. I found the idea of tangerines mixed in pasta salad really strange at first. But when I had a taste, one serving quickly became a second. . . (and maybe even a third 🙈).
The “original” pasta salad was neither vegan nor vegetarian at that time, as it was prepared with regular mayonnaise and sausages. But when I changed my diet several years ago, I just adapted the recipe and tinkered around until the pasta salad was perfect for me.
I really hope, you love this salad as much as I do. And maybe it‘ll even become your new favorite pasta salad. Bon Appetit!
- 250 g Spirelli pasta (or other pasta of choice)
- 7 gherkins
- 175 g tinned tangerines, juice discarded
- 140 g cooked corn
- 100 g fresh peas, thawed if frozen
- 200 g vegan mayonnaise*
- 1 Tbsp white balsamic vinegar (optional, but recommended)
- 1,5 tsp Indian curry
- 1 tsp garlic powder
- 1/2 tsp dried chervil
- 1/2 tsp guar gum (optional)**
- pinch of pepper & cayenne each
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Cook the pasta 'al dente' (according to instructions), drain and set aside to cool down. ***
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Dice your gherkins and place them with the tangerines, corn and peas in a large salad bowl.
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Mix mayo, balsamic vinegar, spices and guar gum in an extra bowl and give it a taste. Adjust spicing to your liking, if necessary.
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Add the dressing into the salad bowl to the tangerines and vegetables and add the pasta at the end. Stir everything well and you're already done with your delicious pasta salad.
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The salad tastes best on the day made, but it keeps fresh in an air-tight container in the fridge for 1-2 days.