Dinner tonight was courtesy of Vegenista‘s ‘pasta salad’ recipe, which you can find online here. I had to make a few substitutes due to availability (shell pasta for orecchiette, spring onions for scallions, soaked nuts for not-soaked nuts) but overall I was very pleased with the result. Basically, I’ll make it again. Tomorrow night.
I made roughly a quarter–half of the recipe, which was plenty enough to feed three people. One thing I’ll do differently tomorrow is serve it with some sort of leafy green side salad as it’s quite a heavy meal, despite all that healthy cabbage. I might even go searching for some tempeh bacon if I’m feeling inspired. Yum.