Pasta salad

Pasta salad

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Dinner today was a pasta salad. This salad only needs little seasoning due to the many aromas of the used veggies:

Ingredients:
500g whole grain spelt pasta, cooked
2 green onions
2 stalks celery
4 stalks green asparagus, roasted
2 handful rocket/aragula
7 mini plum tomatoes
1/3 cucumber
1 cup green olives

Dressing:
1/2 avocado
1/2 onion
2 tbsp raw cashews
2 tbsp vegan cream
4 dried tomatoes
1 tsp lemon juice
1 tsp vinegar of choice
fresh ground sea salt and pepper

Preparation time: ~45 minutes

Cook the pasta. Meanwhile clean and chop all ingredients.
Roast asparagus with a little salt and garlic.
Combine chopped green onions, celery, rocket, tomatoes, cucumber and olives in a big bowl and mix.

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Put avocado, cashews, dried tomatoes, onion, salt, pepper, lemon juice and vinegar in a food processor. Blend until smooth.
Pour over the mixed veggies and stir well.

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When pasta is ready, drain and let cool. As soon as the pasta has cooled down, put in the bowl with the mix and thoroughly stir.
Add salt and pepper if desired.
This salad tastes best the next day and is a nice side dish for parties and get togethers, so it’s also great to make ahead.

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