lunch · vegetarian · vegan · dairy-free
Fennel and orange pasta salad
A cold pasta salad with shaved fennel, orange and crunchy almonds, dressed with olive oil and red wine vinegar.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the pasta in salted water until just tender, using the package timing, then drain well.
-
2
Rinse the pasta briefly under cool water and let it drain again so it does not water down the dressing.
-
3
Slice the fennel thinly, cut the orange into pieces and chop the almonds.
-
4
Whisk the olive oil and red wine vinegar in a large bowl.
-
5
Add the pasta, fennel, orange and almonds, toss well and chill until you are ready to eat.
