Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Pasta salad meets burrito bowl in this clever quick and crunchy vego meal.
320g carton cherry tomato medley mix
3 mini flour tortillas
3 green shallots
250g dried elbow pasta
Canola oil, to shallow-fry
400g can corn kernels, rinsed, drained
400g can black beans, rinsed, drained
310g jar roasted pepper strips, drained
1 bunch fresh coriander
Light sour cream, to serve
5 Method Steps
Step 1Put the kettle on. Fill one-third of a large saucepan with water and place over high heat. Cover and bring to the boil.
Step 2While the water heats up, cut tomatoes(320g carton cherry tomato medley mix) in half, slice the avocado (1 avocado) and cut the tortillas (3 mini flour tortillas) into thin strips. Thinly slice the shallots (3 green shallots).
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Step 3Pour the boiling water from the kettle into the pan of hot water. Cover and return to the boil. Add the pasta (250g dried elbow pasta) and cook following packet directions for 2 minutes less than stated on the packet. Drain.
Step 4While the pasta cooks, add oil (Canola oil, to shallow-fry) to a frying pan to come 1cm up the side of the pan. Heat over medium heat. Add the tortilla strips and cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel to drain.
Step 5Place the pasta, tomato, corn (400g can corn kernels, rinsed, drained), beans (400g can black beans, rinsed, drained) and peppers (310g jar roasted pepper strips, drained) in a large serving bowl and toss to combine. Coarsely chop coriander (1 bunch fresh coriander) leaves. Add to bowl. Toss until well combined. Top with avocado, tortilla strips and a dollop of sour cream (Light sour cream, to serve). Season and serve.
All quantities above are averages