Relying almost fully on dried goods like pasta, jars, tins and condiments, this is a delicious, hearty and healthy pasta salad that’s full of flavour.
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Serves
2
Fusilli
Pine Nuts
Jarred Red Pepper
Jarred Artichokes
Preserved Lemon
Pickled Chilli
Dill
Lemon
Drained Cooked Cannellini Beans
Capers
Chilli Flakes
Vegan Mayonnaise
Olive Oil
Salt
Black Pepper
For The Dressing:
Artichoke Oil
Pickle Brine
Preserved Lemon Brine
Wholegrain Mustard
Caper Brine
Olive Oil
Serves
2
Fusilli
Pine Nuts
Jarred Red Pepper
Jarred Artichokes
Preserved Lemon
Pickled Chilli
Dill
Lemon
Drained Cooked Cannellini Beans
Capers
Chilli Flakes
Vegan Mayonnaise
Olive Oil
Salt
Black Pepper
For The Dressing:
Artichoke Oil
Pickle Brine
Preserved Lemon Brine
Wholegrain Mustard
Caper Brine
Olive Oil
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Step 1.
Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain, drizzle a little olive oil over it to help prevent sticking, and pour it into a large bowl.
Step 2.
Meanwhile, make the dressing. Add all of the dressing ingredients to a small bowl with plenty of salt and pepper.
Step 3.
Next, prep your ingredients. Lightly toast the pine nuts. Finely slice the red peppers and thinly slice the artichokes lengthways. Chop the preserved lemon and pickled chillies. Finely chop the dill including the stems. Drain and rinse the beans. Weigh out the capers.
Step 4.
Add all of the prepped ingredients and the dressing to the bowl with the pasta and toss well. Add the zest and juice of the lemon, then taste and adjust the seasonings to your taste. Add more caper brine or lemon juice for acidity, or more mustard or salt and pepper if you like.
Step 5.
Finish with the vegan mayonnaise and chilli flakes if using and stir well to combine. This salad is great warm or at room temperature. Store in the fridge for a couple of days and let it come up to room temperature before serving.
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