Ingredients

Ingredients (use vegan versions):

16 oz. rotini noodles
6 oz. baby carrots (the smaller the better)
6 oz. sweetcorn, halved lengthways
4 - 5 oz. snow peas
6 oz. young asparagus spears, trimmed
3 - 4 oz. purple onion, sliced thin and cut in half
2 teaspoon vegan white wine vinegar
2 tablespoon extra virgin olive oil
2 teaspoon vegan mustard powder
3 tablespoon Italian dressing(with vegan parmesan if you can find it.)

Directions:

Cook the pasta until tender. At the same time, cook the carrots and sweetcorn in a second pot of salted water for 2- 3 minutes.

Add in the snow peas and carrots, cook for another 2 minutes (carrot test: should be tender but still slightly crispy). Drain all the veggies and refresh under cold water. Drain.

Place veggie mixture into a mixing bowl, add the purple onions and toss.

Drain your pasta and refresh it under cold water as well. Mix the vegetables.

Mix the vinegar, oil, mustard powder and dressing in a jar. Add salt and pepper to taste. Mix well.

Pour over the salad and toss well. Can be served immediately or chilled in the fridge.

*alternative: Adding some vegan mayoat the end makes a creamier salad with a bit more tang.

Serves: 3-6

Preparation time: 15 - 20 min.