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    Black Bean Pasta & Roast Veggie Salad (Vegan/Gluten Free)

    Summer calls for some tasty salad recipes, give this colourful black bean pasta and roast veggie salad a go!

    Since summer seems to have arrived, let’s get creative with salads. The sort of salads that you can bring to a bbq and that will make an entrance. Pasta salad is a usual favourite and a large bowl never fails to have takers. However, why not try something a little different and swap the usual pasta for some black bean pasta? It looks pretty amazing when served and tastes just as good – only in a more unusual way. The roasted veggies give it the health kick and dressed with olive oil and lemon, it has a distinctly Mediterranean flavour.

    Here's what you'll need...

    100g black bean pasta
    2 courgettes
    2 small red peppers
    200g cherry tomatoes
    1 bunch spring onions
    1 bunch parsley
    1 lemon
    3tbsp extra virgin olive oil
    Salt & pepper for seasoning

    Here's how it's done...

    Step 1

    Preheat your oven to 220C. Wash and chop the courgette, peppers and tomatoes into small chunks.

    Step 2

    Place the vegetables onto a baking tray, drizzle with olive oil and season. Roast for 30 minutes turning the vegetables occasionally.

    Cook the pasta for one minute less than it says on the packaging – this will ensure it keeps its shape/doesn’t fall apart before serving.

    Step 3

    Once cooked, drain the hot water and rinse with cold water. Clean and slice the spring onions.

    Step 4

    Once the vegetables have cooled down, toss them together with the pasta. Top with the sliced spring onions and chopped parsley.

    Step 5

    Allow to cool. Drizzle lemon juice and olive oil on top and season with salt and pepper.