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–+ servings

Vegan Pasta Salad

A summery, easy salad with pasta, fresh vegetables and plenty of Mediterranean flavours.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 3 cups (8 oz / 225 g) dried fusilli, rotini or penne
  • 1 yellow bell pepper diced
  • 1 cup (150 g) cherry tomatoes halved
  • ½ (1 cup / 100 g ) zucchini / courgette halved and thinly sliced
  • ¼ cup (5 g) basil loosely packed
  • 4 (120 g) artichoke hearts in oil, quartered
  • ¼ cup (35 g) pine nuts toasted
  • ¼ cup (20 g) vegan parmesan

Dressing

  • ¼ cup (60 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp dried oregano
  • 1 tsp herbes de provence or Italian seasoning
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp red pepper flakes chilli flakes

Instructions

  • Bring a large pan of well salted water to the boil. Add the pasta and cook until al dente according to the package instructions. Drain the pasta and rinse it in cold water and set aside.
  • In the meantime, you can prepare the rest of the salad. Dice the pepper, halve the tomatoes, halve and thinly slice the zucchini into half moons. Chop the basil and quarter the artichokes.
  • In a small bowl or jar, combine all the ingredients for the dressing and stir or shake to combine.
  • In a saucepan or skillet, toast the pine nuts on medium to medium-high heat, stirring frequently until golden brown. Watch them carefully so you don't accidentally burn them.
  • In a large bowl, add the cooked pasta, all the vegetables, artichoke hearts, chopped basil, vegan parmesan and pine nuts. Pour the dressing over the bowl and stir to combine.
    Let the pasta salad marinate in the dressing for a while, or overnight in the fridge, and soak up the flavours of the dressing.

Notes

You can adjust the vegetables to suit your preferences. See the post above for suggestions of substitutions and variations.
Keep leftovers in the fridge and consume within 3 days.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 71g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 388mg | Potassium: 527mg | Fiber: 5g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 71mg | Calcium: 54mg | Iron: 3mg
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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!