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

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.

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

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.

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