Easy Vegan Pasta Salad for Picnics and BBQs
Ingredients
- 150g canned corn
- 500g pasta (i use farfalle)
- 200g canned kidney beans
- 200g canned chickpeas
- 4tb olive oil
- Handful basil
- 2tb vinegar
- 3ts tahini
- salt, pepper
- 1ts maple syrup
- 1/4 of a cucumber
- 1/2 red paprika
- 1 red onion
- Handful cherry tomatoes
- Handful arugula
- 2tb plantbased mayonnaise
Preparation
cook your pasta and let it cool down completely
Chop onion and paprika in tiny pieces
Chop tomatoes and cucumber in bite size pieces
Roughly chop arugula and basil
Mix all ingredients together
