A low-fat, zesty salad, perfect for a summer lunchbox – vary with your favourite ingredients
Prep:10 mins
Makes 4 portions
250g pasta shapes (use vegan-friendly dried pasta)140g frozen peaspack parsley, choppedsmall pack chives, snippedzest and juice 1 lemon2 tbsp olive oil
STEP 1Cook the pasta, adding the peas for final 2 mins cooking time. Drain, rinse with cold water to cool, then drain again. Tip into a bowl with the chopped herbs, lemon zest and juice, olive oil and plenty of seasoning and mix well. Cover and chill, spooning out portions as and when. If you’re making this for one person, by days 3 and 4 you’ll need to stir in a little olive oil or something creamy to loosen the pasta.
