Are you looking for an easy recipe to use up your veggies? This super-easy pasta salad will be optimize your budget and help you get those veggies in!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, Lunch
Cuisine: Italian
Servings: 2servings
Calories: 386kcal
Author: Zhoro Apostolov
Ingredients
3cupsof fusilli pasta
1zucchini- sliced thinly, using a peeler
1/2cupof cherry tomatoes
1/4cupof frozen peas
1teaspoonof hemp seeds
Some fresh basil
Salt, pepper
Olive oil
Instructions
Cook the fusilli, following the instructions on the package - then drain and rinse
Grill the zucchini slices on a griddle pan for 2-3 minutes on each side - they will cook probably faster, depending on how thick your peeler will slice them
Roast the tomatoes in a preheated oven, set to 375 Fahrenheit, for about 15 minutes
Boil the peas for 10 minutes and rinse
Season the pasta with salt, black pepper and fresh basil
Assemble the salad and drizzle with some olive oil
Notes
Try using raw veggies if you don't have time to grill.
Use any pasta shape. I like short pasta as it holds onto the dressing well.