Vegan pasta salad / salade de pâtes vegan
150 g raw pasta (penne or farfalle)
150 g cherry tomatoes
100 g sweet corn
10 black or green olives
10 cl of soy cream
3 c. mustard
5 cl of olive oil
1 C. coffee lemon juice
First, cook the pasta in a large volume of salted boiling water, respecting the time indicated on the back of the pack. Once cooked, drain pasta and allow to cool completely.
Meanwhile, make your salad dressing by mixing mustard and soy cream. Add the olive oil little by little, then the lemon. You must obtain a homogeneous and smooth mixture. Season with salt and pepper to taste, then reserve for 30 minutes.
Finally, prepare the rest of the ingredients. Wash the cherry tomatoes and cut them in half. Drain and rinse the corn. In a large salad bowl, mix cold pasta, tomatoes, and corn.
Add the salad dressing then vigorously mix the vegan pasta salad to distribute the sauce.
Arrange the olives on the top.
Reserve in the fridge for a few minutes.
And BON APPETIT