Lemon and herb pasta salad

Lemon and herb pasta salad

Ingredients

serves 2
  • •100g pasta
  • •1 tbsp olive oil
  • •200g cherry tomatoes, chopped
  • •Small handful fresh basil, chopped
  • •Lemon and herb dressing (see recipe)

  • Any plant protein:

  • •200g extra firm tofu, chopped
  • •150g tempeh, chopped
  • •50g soya chunks

  • Any 2–3 veggies:

  • •½ red pepper, finely chopped
  • •¼ cucumber, chopped
  • •10 olives, halved
  • •½ avocado, chopped
  • •80g sweetcorn
  • •40g rocket

Directions

Cooking mode
  1. 1. Cook the pasta.
  2. 2. Make the lemon and herb dressing.
  3. 3. Heat the olive oil in a pan over medium heat. Cook the tofu or tempeh for 5 minutes on each side until browned. Reduce to low heat, add 2 tbsp lemon and herb dressing and cook for 2 more minutes.
  4. 4. Alternatively, In a small bowl, add the soya chunks and enough boiling water to just cover them. Leave to sit for 5–10 minutes. Drain off any excess liquid.
  5. 5. Combine the pasta, tomatoes, plant protein, veggies, basil and dressing in a bowl and gently mix.
Baker Beanie Author

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