Vegan Pasta Salad
This vibrant vegan pasta salad is a refreshing summer staple, combining perfectly cooked fusilli with sweet cherry tomatoes, crisp cucumbers, and protein-rich chickpeas. Tossed in a zesty lemon-herb dressing and finished with creamy vegan feta and toasted pine nuts, it's the ultimate crowd-pleaser for any gathering.
Instructions
- 1
Bring a large pot of salted water to a boil and cook uncooked fusilli pasta (3 cup) according to package instructions, or until slightly past al dente.
- 2
In a small bowl, whisk together extra-virgin olive oil (0.25 cup), fresh lemon juice (3 tbsp), dijon mustard (1 tsp), garlic cloves (3 clove), herbes de provence (1 tsp), red pepper flakes (0.25 tsp), and sea salt (0.75 tsp) to create a zesty dressing.
- 3
Drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool. Transfer the cooled pasta to a large bowl and add cherry tomatoes (2 heaping), cooked chickpeas (1.5 cup), arugula (2 cup), persian cucumber (1 cup), vegan feta (1 cup), fresh basil (1 cup), fresh parsley (0.5 cup), mint leaves (0.5 cup), and toasted pine nuts (0.25 cup).
- 4
Pour the dressing over the salad, toss thoroughly to coat, and season to taste with additional lemon or salt as needed before serving.
Nutrition Facts
Per portion