Pasta salad with hazelnut and walnut dressing

Recipe summaryClick image to view larger version

Pasta salad with hazelnut and walnut dressing

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

Ingredients

  • 320g pasta
  • 1/2 cucumber, chopped
  • 1/2 jar artichokes, quartered
  • For the dressing: 1/2 red onion finely chopped
  • 2tbsp crushed hazelnuts (skinned)
  • 2 tbsp balsamic vinegar
  • 2 tbsp chopped tarragn
  • 1 yellow pepper, deseeded and sliced
  • 1/2 jar olives, quartered
  • sea salt and freshly ground black pepper
  • 2 tbsp crushed walnuts
  • 4 tbsp olive oil
  • 2 tbsp chopped basil

Method

Stage 1

Cook the pasta in a large pan of boiling water, according to the packet instructions.

Stage 2

In a large bowl, mix together all
the ingredients for the dressing and set aside.

Stage 3

Prepare the pepper, cucumber, olives and artichokes.

Stage 4

Drain the pasta and allow to cool. Mix with the dressing and add
the chopped vegetables. Stir well
and serve.

Photos

Pasta salad with hazelnut and walnut dressing

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 562g
  • Fat: 27.4g
  • Saturated fat: 3.2g
  • Protein: 15.1g
  • Carbohydrates: 65.5g
  • Sugars: 8.3g
  • Fibre: 7.8g
  • Salt: 1.4g

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