- Mix all seasoning ingredients well and place in refrigerator.
- Boil pasta, drain and cool it.
- Blanch broccoli for 1-2 min in boiling water then place it in icy cold water to maintain the fresh green color. Leave it until it cools and drain well from water.
- Mix pasta, broccoli, spinach and ¾ of seasoning very well then place it in a serving dish. Garnish with cut beetroots then pour remaining seasoning on top and sprinkle the whole cashew on top. Serve salad cold.
Don’t mix the beetroots with the rest of the vegetables as the beetroots will stain the pasta with its red juice That’s why you should only place the beetroots on top of the salad)