Summer Messy Bowl

RECIPE BY: The Vegan Bee

Veggies and puffs and quinoa, oh my! Nothing screams summer like fresh vegetables and short pasta salads.

2 people


  • 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



  1. Cook pasta according to box instructions.
  2. Shred the baby spinach, slice the tomatoes, mince the shallot. Reserve.
  3. Crush and mince the garlic and mix with the other sauce ingredients.
  4. In a bowl, lay the spinach then the pasta and all the other veggies.
  5. Drizzle the sauce on your salad and add your toppings. Serve.