Rainbow Pasta Salad

Ingredients

For the salad

• 500 g pasta
• griddled red peppers
• ½ cucumber
• ½ red onion
• 2 salad tomatoes
• 1 tin sweetcorn
• 1 tin chickpeas
• fresh parsley

For the dressing

• fresh dill
• 2 tablespoons plant-based mayonnaise
• 2 tablespoons tahini
• salt and pepper, to taste
• juice of 1 small lemon
• 1 tablespoon water

Method

Cook the pasta as per the packet instructions. Strain the pasta and rinse with cold water to cool and to prevent overcooking.

While the pasta is cooking, prepare and thinly chop the vegetables (cucumber, tomatoes, red onion, griddled red pepper).

Drain and rinse the chickpeas and drain the sweetcorn.

To make the dressing

Combine the chopped dill, plant-based mayonnaise, lemon juice, tahini, salt, pepper and a splash of water in a jar and shake until it becomes a creamy dressing.

To assemble

Combine everything in a large bowl – pasta, chopped vegetables, chickpeas, sweetcorn, chopped parsley and the dressing. Mix well and enjoy!