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Vegan Pasta Salad
- Chris Ogden
500gNormal or Protein Pasta (Vetta SMART Protein Pasta or San Remo Pulse Pasta Red Lentil)
3Red, Yellow, Orange or Green Capsicums, diced
150gCherry Tomatoes (or normal), sliced in half
1canChickpeas, drained & rinsed (canned)
2TbspSunflower or Pumpkin Seeds
- Cook the pasta according to package directions.
- Prepare vegetables & place in a large bowl. Add pasta, mayonnaise (or the creamy tahini or lemon & garlic dressing), salt & pepper & mix well.
- Chill in fridge, serve & stop with pumpkin or sunflower seeds.
Full of veggies and protein, a quick and delicious meal for everyone to enjoy. Vegan protein source: chickpeas and/or protein pasta. Credit to The Simple Veganista for the original recipe: https://simple-veganista.com/healthy-chickpea-vegetable-pasta-salad/ and She Likes Food https://www.shelikesfood.com/creamy-tahini-greek-pasta-salad/
Notes: Add more seasoning and mayo as required Add finely diced red onion for more flavour Alternative Dressing: Creamy Tahini Dressing: Combine 1/3 cup tahini, 1/3 cup water, juice of 1 lemon (4 tbsp), 2 cloves minced garlic & 1/2 tsp salt. Garlic & Lemon Dressing: Combine 4 garlic cloves minced, juice of 2 lemons, 2 tbsp dijon mustard, 1-2 tbsp olive oil, salt & pepper.