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100 grams farfalle pasta
2 cups chopped mixed bell peppers (red, yellow and green)
1 cup boiled sweet corns
1 cup chopped tomatoes
½ cup small pieces of any hard bread or bread croutons
½ tsp freshly ground black pepper
1 tsp olive oil for garnishing
5-6 fresh torn mint leaves for garnishing
1tsp Italian seasoning
Salt as per taste
For the mint pesto
20g fresh mint leaves
2 tbsp groundnuts, lightly toasted
4-5 cloves of garlic
1 tbsp olive oil
2 tsp lemon juice
2 tsp water
Salt as per taste

Vegan Cold Italian Pasta With Fresh Mint Pesto

    • 30 minutes
    • Serves 2
    • Easy


    This pasta salad is a powerhouse of flavors and can instantly elevate any dish from good to yummm. It could be gloomy and dark but this salad will never fail to give you a comfortably yummy feeling.




    Boil the farfalle pastas in hot boiling water as per the package instructions.
    Strain the pasta and run under cold water.
    Let it cool for a while and then keep it in the refrigerator to chill.
    Take a bowl and add the bell peppers, boiled sweet corns and tomatoes in it.
    Now add the cold pasta, salt, pepper and Italian seasoning and mix well using your hands. Keep it in the refrigerator once again and let it cool.
    To make the mint pesto, process the mint, garlic and groundnuts in a food processor until finely chopped.
    Add the olive oil, lemon juice and water.
    Process until a thick paste forms, adding a little extra water if necessary.
    Mix the pesto with the cold pasta salad and accompany it with bread and a glass of wine.

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