About this recipe:A lovely pasta salad chock-a-block with veg. This a great and easy pasta salad to make for the family or for guests. It's great with barbecued meats or as part of a vegetarian meal. I hope you enjoy it as much as my family does.
2 broccoli, cut up into small florets
75g frozen peas
75g frozen sweetcorn
50g mange-tout, topped, tailed and cut lengthways
400g penne pasta
150-250g soy mayonnaise, to taste
3 tablespoons reduced fat soured cream
1 tablespoon mustard
1 teaspoon grated lemon zest
1 tablespoon 'season all' seasoning
salt to taste
2 carrots, shredded
6 spring onions, chopped finely
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Method Prep:30min › Cook:15min › Ready in:45min
Half-fill a small saucepan with water, bring to the boil and add broccoli florets. After 4 minutes add frozen peas and sweetcorn then add mange-tout. Allow to boil for a further 4 minutes, strain and refresh under cold running water.
Boil pasta in plenty salted water until "al dente".
In a large bowl mix mayonnaise, soured cream, mustard, lemon zest, seasoning and salt.
Combine all remaining ingredients and mix together well. Refrigerate for an hour before serving.