Zucchini, Carrot and Green Bean Pasta Salad

Ingredients

• Pasta1/2 cup (80 g)
• Zucchini1/2 count (100 g)
• Green Beans1/2 cup (50 g)
• Carrot1 medium (60 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Remove and drain.

2. 2

   Step 2

   Meanwhile, peel and cut the carrot into strips. You can use baby carrots.

3. 3

   Step 3

   Cut off the ends of the green beans and chop.

4. 4

   Step 4

   Boil the carrot along with the green beans for 6-7 minutes in a pot of boiling water with a pinch of salt. Drain and set aside.

5. 5

   Step 5

   Meanwhile, heat the oil in a pan over medium-high heat.

6. 6

   Step 6

   Chop the onion and cut the zucchini into thin slices.

7. 7

   Step 7

   Stir-fry for 5 minutes or until the onion turns translucent.

8. 8

   Step 8

   Then add the carrot, green beans and pasta.

9. 9

   Step 9

   Season with salt and pepper to taste, season with garlic paste or powder and stir.

10. 10

    Step 10

    You can serve it hot or cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini, Carrot and Green Bean Pasta Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.