Panzanella Pasta Salad

Preheat your oven to 180°C. Tear the ciabatta (0.5 loaf) into small pieces and spread them on a baking tray. Drizzle with olive oil (2 tbsp) and season with a pinch of [to_taste salt] and [to_taste pepper]. Toss to coat, then bake for 10 minutes until golden and crispy. Start 10m timer

Bring a saucepan of salted water to a boil and cook the conchiglie pasta (300 g) according to the package instructions. Drain and transfer the cooked pasta to a large bowl.

Halve the cherry tomatoes (250 g). Peel and finely slice the red onion (1 small). Add the [cherry tomatoes] and [red onion] to the pasta bowl, along with the capers (2 tbsp), pitted black olives (100 g), the crispy ciabatta (0.5 loaf) croutons, red wine vinegar (25 ml), and extra virgin olive oil (25 ml). Mix well to combine and season with [to_taste salt] and [to_taste pepper]. Let the salad sit for 20 minutes to allow the flavors to meld and the croutons to soften slightly. Start 20m timer

While the salad marinates, prepare the pesto. Pick the leaves from the fresh basil (40 g) and place them in a small food processor or blender. Add the pine nuts (20 g), nutritional yeast (2 tbsp), olive oil (100 ml), and the juice of lemon (0.5). Pulse until well combined into a fresh basil pesto.

Stir the [basil pesto] through the pasta salad. Transfer the salad to a large serving platter or bowl. Crumble vegan feta (100 g) over the top and drizzle with an additional extra virgin olive oil (2 tbsp) before serving.