Pasta Salad 3.0

I created a simple salad with wholegrain kamut pasta, version 3.0, which means that I did an upgrade from a simple pasta salad with pickles and various leftovers to a super salad, well balanced with carbohydrates and proteins. I wanted such a dish for the banquet we did yesterday for the animal rights, to explain people that vegan food is tasty and complete.

Ingredients:
500gr of wholegrain kamut pasta (penne)
1 can of corn
1 can of cooked peas
200 gr of boiled chickpeas
5 good handfuls of fresh soybean sprouts
3 nice red cherry tomatoes, diced
10 fresh mushrooms, thinly sliced ​​
1 package of ​​vegan ham, cut into strips
salt
extra virgin olive oil, to taste
a handful of herbs from Provence

Method:
Let’s start cooking the pasta. Meanwhile, I chop tomatoes, mushrooms and ham; I clean the sprouts and mix everything in a big bowl, adding the chickpeas and drained corn and peas.
I dress with extra virgin olive oil, salt and herbs de Provence.
I drain the pasta, let it cool under cold water and place it in the bowl, mixing well.
I would say that people liked it a lot, not even a bit remained for dinner 🙂

Chef: ArcheoGola from VeganBlog

1. melissa 22 May 2011 at 20:14

   

   Looks good! What is herbs of Provence?