Motley pasta salad

Vegan Cooking Vegan Recipes
1

Hi everyone,

this is my first trial, I hope its working.
I am just for about half an our on this website, but I already love it. So many like-minded people - its just great!

The following recipe is not from me but of a lovely recipe blog I found in the web. I liked it, maybe you will also.

[i]For 4 dishes :

1/2 - 1 pound pasta at one’s own option (300g)

1/2 zucchini
4 carotts
1 red bell pepper
1/2 can corn
4-5 pickles
1 small onion

2 tablespoons soyayoghurt or -curd
2 tablespoons sunflower oil
1 teaspoon cider vinegar
salt, pepper, paprika
1 pinch sugar
savory, parsley, basil

Refine the pasta in strong salt-water. Cut zucchini and carrots and let them simmer in light salt-water for about 5 minutes. Cover and steep it.
Dice the bell pepper, onion and prickle. Chop and add the herbs.

For the mayonnaise: agitate the curd with oil until its creamy. Season everything and add the bell pepper.
Drain the corn.
Give everything in a huuuuuge bowl and mix it shortly. [/i]

2

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

3

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.