By Vidushi Singh
Enjoy the brilliant flavours of a vegan beetroot pasta salad, which includes roasted beets, soft pasta, fresh vegetables, and a zesty vinaigrette. This dish is filling and colourful while still being healthy.
For the Salad: 2 beetroot (roasted and diced) 225g pasta of your choice 1 cup diced cherry tomatoes 1/2 cup cucumber, diced 1/4 cup red onion 1/4 cup fresh basil leaves 1/4 cup walnuts For the Dressing: 3 tbsp extra-virgin olive oil 2 tbsp vinegar 1 tbsp mustard sauce 1 clove garlic Salt and pepper to taste
Cook the pasta according to the package instructions. Drain and rinse under cold water.
In a bowl, combine the diced roasted beets, cherry tomatoes, cucumber, red onion, basil leaves, an
In a separate bowl, whisk together the olive oil, vinegar, mustard sauce , minced garlic, salt, and pepper.
Now Add the cooled pasta to the bowl of vegetables and pour the dressing over it.
Toss gently until to coat everything. Now refrigerate for at least 30 minutes Garnish with fresh basil leaves. Enjoy!