Here's a big, nutritious bowl of sunshine to light up your week. A simple recipe that will leave your guests wanting more. The best part? This flavourful salad is so yummy, they won't believe it's 100% vegan!
This Vegan Pasta Salad recipe is full of fresh, yummy, and colourful veggies that'll freshen you up and refuel your body with all the micronutrients it needs. But the real protagonist of this dish is everyone's favourite carbohydrate – pasta!
The recipe only takes about 20 minutes to prepare, and will probably become your go-to dish when you're short on time and craving something delicious and healthy.
As mentioned above, the pasta is the hero of this recipe, so to make sure we get that part right, we've used only one of the best from our range of vegan friendly pastas – De Cecco's #34 Fusilli Pasta.
If you've read a few of our recipes, you know by now that our olive oil of choice is La Corvinia extra virgin olive oil, and that's the one we recommend for this salad as well. We've also used La Corvinia's sun-dried tomatoes for this recipe.
For the olives, we've used Olmeda Gordal's pitted green olives to obtain that perfect balance of bitterness and tanginess.
Here's a serving suggestion – this recipe goes great when accompanied with Italian-style sides, like breadsticks or baguettes.
The salad can be stored in the refrigerator for up to 3 days. In fact, the flavours should ameliorate as the ingredients sit together.
If you're not in the mood for fusilli pasta, penne is a great alternative - and you won't even be compromising on taste.
Here's a big, nutritious bowl of sunshine to light up your week. This flavourful salad is so yummy, your guests won't believe it's 100% vegan!
500g / 17.5oz De Cecco #34 Fusilli Pasta
4 tbsp La Corvinia olive oil
4 tbsp La Corvinia sun-dried tomatoes
4 tbsp Olmeda Origenes Gordal pitted green olives
128g / 4.5oz cup peeled edamame
128g / 4.5oz cherry tomatoes
64g / 2.25oz carrots
128g / 4.5oz de-seeded and sliced half-moon cucumber
4 tbsp finely sliced red onions
4 tbsp lemon juice
0.5 tsp salt & pepper
Fill a large saucepan with 500 ml water and bring to a boil.
Add in De Cecco #34 Fusilli Pasta, and allow to cook for 9 to 11 minutes.
Drain the pasta and place in a bowl.
Wash up all the veggies and then chop as desired on a chopping board.
Combine the chopped veggies with the pasta, and then add in La Corvinia olive oil, lemon juice, salt & pepper, and mix well.
Serve and enjoy!
Calories 538, Carbs 97 grams, Protein 22.5 grams, Fat 7 grams
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