Lunch Box Pasta Salad

Name: Lunch Box Pasta Salad
Yield: Makes 2 portions
Ingredients: 60 g (2 oz) rocket (arugula) leaves; 60 g (2 oz) baby spinach leaves; 20 g (¾ oz/2 tablespoons) hazelnuts (filberts); 150 g (5 oz) dried gluten-free penne pasta (or good-quality normal); 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); ¼ onion, sliced; olive oil, for drizzling; 1 garlic clove; salt and freshly cracked black pepper; extra herbs, such as basil or parsley; hemp hearts; 140 g (5 oz) jar of sundried tomatoes (save the oil for blending)

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

You can’t beat a pasta salad, especially one that is boosted with plant power to get you through a long day. Also it is time we shine a light on sundried tomato pesto, less well known than green pesto but equally tasty. Switch up your pasta by using chickpea, buckwheat or other types of pasta.

Ingredients

150 g (5 oz) dried gluten-free penne pasta (or good-quality normal)
¼ onion, sliced

Lunch
Pasta
Gluten-free
Vegan

Method

Start off by boiling the pasta as per the packet instructions. Make sure you have plenty of water if you are using gluten-free pasta and that you keep an eye on it so as to not overcook! Once boiled (about 8 minutes), drain, drizzle with a little olive oil and set aside.

Prepare the pesto by putting all the ingredients into a blender and blitzing until smooth, then set aside. Prepare al