Rainbow pasta salad

(Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in “rainbow” pasta: brightly coloured and strongly flavoured pasta that would brighten every Continue-kid's birthday party. We combined it with fruits and vegetables, making the salads comfortingly sweet and sour to soften the initial shock of eating neon-coloured foods.


  • 500 g of spirelli pasta
  • piece of ginger, grated
  • 3 cloves of garlic
  • 1 stalk of lemongrass, chopped
  • 100 g of okra, sliced
  • 3 carrots, peeled and sliced
  • 1 large onion
  • Tamari sauce
  • 3 oranges (juice and peel)
  • coconut milk
  • olive oil for frying
  • salt and pepper (to taste)
  • fresh coriander leaves, chopped
  • 3 food colourings (green, red, orange)


Cook pasta in 3 pots – follow the instructions on the packet. Add different food colouring to each batch. Set aside. Heat up the oil in the pan. Sauté ginger, garlic, onion and lemongrass until brown. Add okra, carrots, orange juice and tamari sauce. After a few minutes add coconut milk. Season with salt and pepper to taste. Divide the sauce in 3 batches. Add to the coloured pasta. Stir well.


Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel.


Food colouring came from the Kam Yuen supermarket in Brussels. The other ingredients came from the organic supermarket Bio Planet.


This recipe is part of 🍴Food Futures