RECIPE BY: The Vegan Bee
Veggies and puffs and quinoa, oh my! Nothing screams summer like fresh vegetables and short pasta salads.
2 people
INGREDIENTS
- ½ box of anelli pasta (150g)
- 3 hand full of baby spinach
- 2 cups of cherry tomatoes
- 8 sun-dried tomatoes
- 2 tbsp of capers
- 1 big french shallot
Sauce :
- 4 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- 1 tsp of pink salt
- Pepper to taste
- 1 garlic clove
Toppings:
- 2 tbsp of puffed quinoa
- 2 tbsp of chia seeds
INSTRUCTIONS
- Cook pasta according to box instructions.
- Shred the baby spinach, slice the tomatoes, mince the shallot. Reserve.
- Crush and mince the garlic and mix with the other sauce ingredients.
- In a bowl, lay the spinach then the pasta and all the other veggies.
- Drizzle the sauce on your salad and add your toppings. Serve.