When you’re craving something quick, easy, tasty, and refreshing, this vibrant veggie and whole grain pasta salad is an excellent choice. The delightful sour lemon-tahini dressing adds a flavorful twist. It’s ideal for on-the-go meals as it doesn’t require reheating. This salad is a fun way to ‘eat the rainbow’, including a spectrum of nutrients. Although purple is missing in the picture, you can easily incorporate it by adding some red cabbage (already added in the ingredients list). 😋
The ingredients in this veggie and whole grain pasta salad offer a variety of health benefits. Whole grain pasta is a good source of fibre and has been associated with lower risks of heart disease and type 2 diabetes. Edamame beans are rich in protein and fibre, and avocados provide healthy fats that are beneficial for heart health. Red peppers are high in vitamin C and antioxidants, while carrots offer beta-carotene, which is important for eye health. The inclusion of red cabbage adds additional antioxidants and fibre.
Vibrant Veggie & Whole Grain Pasta Symphony
Ingredients
- 500 g whole grain macaroni
- 500 g frozen edamame beans
- 2 avocados
- 2 large red bell peppers
- 6 carrots
- 200 g frozen corn
- ¼ red cabbage
- juice of ½ lemon approximately 1-2 tablespoons
- salt and pepper to taste
- other spices as desired e.g., parsley, chives, basil
Lemon-Tahini Dressing:
- juice of 1 lemon approximately 2-3 tablespoons
- 3 tablespoons of tahini
- salt and pepper to taste
Instructions
- Cook the whole grain macaroni in salted water according to package instructions, typically for about 10-13 minutes. Two minutes before the pasta is ready, add frozen edamame to the boiling water. This can slightly prolong the cooking time, since edamame will cool the water, so taste the pasta after the time is up and cook it a couple of minutes longer, if needed. Drain and rinse the macaroni and edamame under cold water.
- Prepare the vegetables: Grate the carrots and cabbage. De-seed and stem the red peppers, then cut into cubes.
- Halve, pit, and cube the avocados, drizzling them with the juice of ½ lemon to preserve their colour.
- Combine the vegetables with the frozen corn, add salt, pepper, and other spices, and mix well.
- Make the dressing: In a small bowl, whisk together the lemon juice, tahini, salt, and pepper.
- Combine the macaroni, edamame, and vegetable mixture. Drizzle with the lemon-tahini dressing when serving.
