Ingredients
Serves 4-5
For the pasta salad
- 300 grams rigatoni pasta (or any pasta of choice)
- 2 zuchinnis ~400 grams
- 1-2 tomatoes ~200 grams
- 1 carrot ~70 grams
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 50 grams baby spinach leaves
- parsely to garnish (optional)
For the dressing
- 200 grams hommus
- 200 grams roasted capsicum in a jar
- 2 tablespoons (30g) soy sauce
- 2 tablespoons (30 grams) rice vinegar
- pinch of cracked black pepper
Instructions
1. Boil the pasta according to the package instructions. Meanwhile, chop the zuchinni into quarter-circles, shred the carrot, and dice up the tomato. Once the pasta has boiled, drain, rinse, and set aside.
2. Heat some oil over a skillet over medium heat. Once the oil is hot, add the zuchinni and cook for about 5 minutes, or until lightly golden. Then add the curry powder and salt, and stir for another 2 minutes.
3. To make the hommus dressing, add the hommus, jarred capsicum, soy sauce, vinegar and pepper to a blender or food processor. Blend until smooth.
4. Assemble the pasta salad. Add the cooked pasta to a large bowl along with the shredded carrot, diced tomato, zuchinni, spinach and hommus dressing. Mix everything together and optionally garnish with parsely.
