Pasta Salad: 

• 225 g uncooked gluten-free vegan pasta
• Pinch of salt
• Drizzle of olive oil
• 20 fresh strawberries (or as per preference), halved and stems off.
• 1 handful of salad greens
• 1/2 cup cucumber, chopped
• 1/4 – 1/3 cup crushed hazelnuts

Mint Tahini Dressing: 

• 2 tbs pasta water
• 1/4 cup fresh mint leaves
• 1 garlic clove
• 1 heaped tbs tahini
• 1/3 cup plant milk
• 1/4 tsp paprika
• 1/2 tsp salt