This vegan pasta salad is packed with flavour thanks to the zesty soy and ginger dressing. Serve for a lighter summer lunch or as part of a picnic spread
Prep:10 mins
Serves 4
300g wholewheat penne250g frozen soya beans250g green beans, trimmed and halved 1 tsp sesame oil1 tbsp soy sauce (most mainstream brands are vegan-friendly)small knob fresh root ginger, grated1 lime, juiced50g alfalfa2 carrots, gratedsmall bunch coriander, roughly chopped
STEP 1Boil the pasta, adding the soya beans and green beans 3 mins before the end of cooking. Drain, tip into a colander, then cool quickly under running water.STEP 2Whisk together the oil, soy sauce, ginger and lime juice in a large bowl, then tip in the pasta, cooked beans, sprouts, carrots and coriander. Toss together, then serve.
