Summer Vegetarian Pasta Salad with Alexandra’s Pikliz
Alexandra's Pikliz balsamic vinegar corn kernel Cucumber garlic Honey Olive oil orange juice pasta pinto beans plant-based cheese purple onion salad salt and pepper tomato vegetarian wheat pasta
1 min read

Summer Vegetarian Pasta Salad with Alexandra’s Pikliz

Ingredients:

  • 1 cup dried whole wheat pasta
  • 1/3 cup canned corn kernel
  • 1/2 purple onion
  • 1/4 cup cooked pinto beans
  • 2 mini cucumber
  • 1 tomato
  • grated plant-based cheese


Salad dressing

  • 1/3 cup olive oil
  • 4 tbsp fresh orange juice
  • 2 tbsp Alexandra’s Pikliz
  • 1 clove of garlic, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt and pepper to taste

Steps

  1. Boil pasta according to packaging instructions to al-dente texture
  2. Rinse pasta with cold water, and reserve on the side.
  3. Dice mini cucumber and tomato into chunks
  4. Finely chop the onion into bits
  5. Boil sweet corn kernel until fully cooked
  6. Mix all the salad ingredients together, including the plant-based cheese
  7. Put together the salad dressing by putting all the listed ingredients, including  Alexandra’s Pikliz in a mason jar, and shake vigorously
  8. Pour the desired amount onto the salad and mix well.
  9. Top with more Alexandra’s Pikliz!
  10. Enjoy!

Picture and Recipe credit: Smileey.Lucy