Ingredients
- 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
Dressing
- 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
- Prepare spaghetti according to package directions; drain and set aside to cool.
- Steam the broccoli florets until crisp and slightly tender, ensure not to overcook, just until they are bright green, about 4 minutes.
- 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.
- 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.
