Pasta Salad

Name: Pasta Salad
Total time: 3600 s
Yield: 5-6 servings
Cuisine: British
Ingredients: Pasta; 1 Can Chopped Tomatoes; 5 Spring Onions, sliced; 1 Yellow Pepper, diced; As much spinach as you want; 25 g Green Olives, finely diced; 25 g Sundried Tomatoes, finely diced; 10 g Veg Stock; to taste Salt and Pepper,; 1 Aubergine, diced; 5 Garlic Cloves, still in the skin

one_vegan_to_rule_them_all @cook_24551117

Lancashire

A real quick and easy yet tasty recipe for a hot day when all you really want is fresh ingredients.

one_vegan_to_rule_them_all @cook_24551117

Lancashire

A real quick and easy yet tasty recipe for a hot day when all you really want is fresh ingredients.

Saved

Ingredients

1 hour

5-6 servings

Pasta
1 CanChopped Tomatoes
5Spring Onions, sliced
1Yellow Pepper, diced
As much spinach as you want
25 gGreen Olives, finely diced
25 gSundried Tomatoes, finely diced
10 gVeg Stock
to tasteSalt and Pepper,
1Aubergine, diced
5Garlic Cloves, still in the skin

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Steps

1 hour

1

Pop your garlic and aubergine in a roasting tin and lightly season with pepper and salt, place in the oven for 10-20 minutes. Checking half wya through to turn.
2

Put your pasta on to boil. Double points for using wholewheat.
3

Once your pasta has boiled, drain it and place back in the pan.
4

Add all of your remaining ingredients and mix well.
5

Remove your roasting tin from the oven and add your aubergine.
6

Peel your garlic. It should be sticky and almost like a paste. Squeeze the paste into your pan and mix all together.
7

Place a lid on your pan and leave to sit for 10-20 minutes. And then enjoy! I serve mine with a little hummus because hummus is life.