Corn, Peas & Tangerine Pasta Salad
Summery colorful pasta salad with fruity tangerines, fresh peas and crisp-sweet corn. It’s quick & easily prepared. Perfect for bringing to BBQs and probably your new favourite pasta salad soon.
[:de]Vorbereitungszeit[:en]Prep Time[:] 5 minutes
[:de]Garzeit[:en]Cook Time[:] 5 minutes
Pasta cooking time 10 minutes
[:de]Gesamt[:en]Total Time[:] 10 minutes
[:de]Portionen[:en]Servings[:] 6
[:de]Zutaten[:en]Ingredients[:]
- 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
[:de]Anleitung[:en]Instructions[:]
-
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.
-
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.
[:de]Anmerkungen[:en]Notes[:]
*I used an organic, almond based one.
** This helps making the dressing more creamy.
***I normally cook the pasta a couple of hours in advance.
I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚