Fresh to death chilli and lemon pasta salad

Hands up if you have had one too many tomato pastas. Fantastic and versatile as it is, sometimes you just want something fresh for your fusilli! Here is a light and zingy pasta that is perfect for lunch boxes, pot luck or family buffet. 

You should be able to prepare and cook the veg in the time that the pasta is cooking, reducing the time in the kitchen. Ingredient amounts are ideal to cover two servings of pasta, but you an double or triple if you’re preparing for more people or just want to make a batch for the week! 


Nuff dried wholemeal pasta for two people

Olive oil

1 leek thickly sliced

One mild red or green chilli sliced thinly

Quarter of a cauliflower chopped into bite sized chunks (don’t be shy, use the middle too!)

Half a large can of sweetcorn (approx 150g) 

3 tablespoons lemon juice – from a bottle is fine

2 teaspoons of lemon pepper (black pepper is also fine)

2 teaspoons of fennel seeds

2 tablespoons of nutritional yeast

1/2 cup water 


  1. Put the pasta on to cook  as per instructions and meanwhile, chop up the veg
  2. Fry the leek, chilli and cauliflower, fennel seeds and pepper in the olive oil in a large saucepan. Cook for 5-10 until the leek begins to soften
  3. Add in the sweet corn, lemon juice, water and nutritional yeast and simmer for another 5 minutes. If it dries up quickly add a little more water. 
  4. Add the cooked pasta to the delicious veg and stir through. Leave to cool before serving. 

As a pasta salad, it’s not meant to be saucy, so it goes well with hummus and a green salad. 


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