Curry Pasta Salad

Ingredients

• 400 g whole wheat spiral pasta
• Salt
• 200 g frozen peas
• 100 g canned corn (drained weight)
• 100 g canned chickpeas (drained weight)
• 1 red bell pepper
• 0.5 cucumber
• 100 g pickled cucumbers
• 0.5 bunch scallions
• 250 g unsweetened soy yogurt
• 3 tbsp vegan mayonnaise
• 1 tbsp mustard
• 2 tsp Curry powder
• 1 tsp paprika powder
• a handful herbs (e.g., parsley, chives and dill)
• Pepper

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, drain in a colander and let cool. Set aside while peas cook for 5 minutes in boiling water.

2. 2.

   Drain corn and chickpeas in a colander, rinse under cold water and drain. Halve the bell pepper, remove seeds, wash and cut into small pieces. Wash cucumber, peel, halve lengthwise, scoop out the flesh with a spoon and slice into half rings.

3. 3.

   Dice pickled cucumbers finely, trim scallions, wash and slice into thin rings.

4. 4.

   Whisk soy yogurt, mayonnaise, mustard, curry powder and paprika together for the dressing. Wash herbs, shake dry, finely chop and fold in. Season dressing with pepper and a pinch of salt.

5. 5.

   Combine pasta with peas, corn, chickpeas, vegetables and dressing. Refrigerate until serving so flavors meld.