Springtime pasta salad recipe


  • Yield: 2 Servings


  • 100 g spaghetti, cooked
  • 1½ cup broccoli florets
  • ½ cup onions sliced
  • 2 cloves garlic finely chopped
  • 2 cups frozen green peas thawed
  • ½ cup red capsicum sliced
  • 200 g mushrooms sliced
  • ½ cup rocket
  • ¼ cup parsley
  • 3 Tbs apple cider vinegar
  • 3 Tbs lemon juice
  • 1 tsp mustard powder
  • 1 tsp celtic sea salt
  • 2 tbs fresh basil finely chopped
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp cracked black pepper
How to Make It
  1. Prepare spaghetti according to package directions; drain and set aside to cool.
  2. Steam the broccoli florets until crisp and slightly tender, ensure not to overcook, just until they are bright green, about 4 minutes.
  3. Set aside with pasta to cool. In a large serving bowl add the onions, garlic, peas, capsicum, mushrooms, and parsley along with the cooled pasta and broccoli.
  4. To prepare to the dressing, combine vinegar, lemon juice, mustard, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a glass jar, secure the lid lightly and shake well.

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