Vegan Pasta Salad

Ingredients

• 400 g fusilli
• 50 g sun‑dried tomatoes (in oil)
• 1 Red Onion
• 2 yellow bell peppers
• 1 Garlic clove
• 4 tbsp olive oil (40 ml)
• 1 tbsp Lemon Juice
• 1 tbsp white balsamic vinegar (15 ml)
• 1 tbsp freshly chopped parsley
• Salt
• Cayenne pepper

Instructions

1. 1.

   Cook the pasta in a pot of boiling salted water until al dente according to package instructions, then shock with cold water and drain.

2. 2.

   Coarsely chop the tomatoes. Peel, halve and slice the onion into half‑rings. Wash, halve, deseed and dice the bell peppers. Peel and finely mince the garlic clove.

3. 3.

   Whisk together olive oil, lemon juice, vinegar and parsley in a bowl; season with salt and cayenne pepper. Combine all salad ingredients, taste and adjust seasoning. Serve the vegan pasta salad in bowls.