Creamy Pasta Salad

[Guest guest]

Creamy Pasta Salad

 

 

250 g (9 oz) dried GF farfalle pasta

1/4 cup vegan mayonnaise

4 teaspoons lemon juice

310 g (11 oz) can corn kernels, drained

1/2 red capsicum (bell pepper), chopped

1 carrot, grated

125 g (4 1/2 oz) cherry tomatoes, halved

 

 

1. Cook pasta in a saucepan of boiling, salted waterr, following

packet directions, until tender. Drain. Rinse under cold water.

 

2. Combine pasta, mayonnaise and lemon juice in a bowl.

 

3. Add corn, capsicum (bell pepper), carrot, and tomatoes. Toss gently

to combine.

 

 

 

VARIATIONS: You could add finely sliced red onion, red kidney beans or

cannellini beans.

 

 

 

Serves 4.