Light Lunches
TOP TIP
Dressing can be stored in the fridge for up to 5 days.
Italian Pasta Salad
Serves: 8
This easy vegan Italian pasta salad, with its homemade dressing, is a delicious and filling light lunch.
• 450g (1lb) rotini pasta
• 1 cucumber
• 1 green pepper
• ½ red onion
• 340g (12oz) cherry tomatoes
• 180g (6.3 oz) black olives, pitted
• 15g (0.5 oz) parsley
For the Italian Dressing:
• 180ml (6 fl oz) olive oil
• 60ml (2 fl oz) red wine vinegar
• 2 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tbsp sugar or maple syrup
1 Cook pasta according to package instructions.
2 Chop vegetables into bite-sized pieces, pit and slice olives and chop parsley.
3 Add cooked pasta and remaining ingredients to a large bowl.
4 Add all dressing ingredients to a jar or other container you can seal, and shake well.
5 Add dressing to salad and toss to mix well. Enjoy!
Grilled Broccolini with Green Goddess and Quinoa Crunch
Serves: 2 as a main dish
Give your fresh salad some delicious texture with quinoa crunch!
• 3 heads broccolini, ends trimmed
• 1 lemon
• 85g (3oz) quinoa
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Neutral oil, for frying
• Green Goddess Dressing (see recipe)
Put the quinoa in a fine-mesh sieve and run it under cold water to rinse for a minute. Add 200ml (6.7 fl oz) water to a small pot and bring to a boil. Add the quinoa, bring back to a simmer, cover, and cook for 17 minutes.
