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🍝 Fresh Pasta Salad with Homemade Mayo

487 kcal · 30 min · 4 servings

Fresh Pasta Salad with Homemade Mayo Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring five liters of salted water to a boil in a large pot.
  2. 2. Add the pasta to the boiling water and cook for about ten minutes until al dente (firm to the bite).
  3. 3. Add the peas to the pot after eight minutes.
  4. 4. Let the peas cook for the remaining two minutes.
  5. 5. Drain the pasta and peas in a colander.
  6. 6. Rinse the pasta and peas under cold water to stop the cooking process.
  7. 7. Drain the corn in a colander.
  8. 8. Wash the salad greens thoroughly.
  9. 9. Spin the salad dry.
  10. 10. Tear the salad into smaller pieces if necessary.
  11. 11. Drain the cucumbers.
  12. 12. Save five tablespoons of the cucumber water.
  13. 13. Halve the cucumbers.
  14. 14. Slice the cucumbers.
  15. 15. Wash the basil.
  16. 16. Pat the basil dry.
  17. 17. Pluck the basil leaves from the stems.
  18. 18. Halve a lemon.
  19. 19. Squeeze the juice from the lemon.
  20. 20. Put soy drink, one tablespoon of lemon juice, and mustard into a tall container.
  21. 21. Mix the ingredients well.
  22. 22. Add the oil slowly in a thin stream.
  23. 23. Stir constantly until the mayonnaise is creamy.
  24. 24. Season the vegan mayonnaise with salt and pepper.
  25. 25. Add a little more lemon juice and adjust the taste.
  26. 26. Mix the vegan mayonnaise well with the reserved cucumber water in a bowl.
  27. 27. Fold in the vegetables and pasta.
  28. 28. Garnish the salad with fresh basil leaves.
  29. 29. Serve the pasta salad.

Nutrition per serving