This effortless vegan pasta salad is the perfect recipe to use if you’re headed to a BBQ, a picnic or simply want to meal prep your lunches or dinners for the week.
We love how simple this pasta salad is to assemble. All it involves is the boiling of your pasta, the chopping of your veggies and then combining them ready to be coated with your dressing. If you’re someone looking to use this recipe as meal prep, we’d recommend leaving the dressing separate until you’re ready to serve. We love that this is also a meal which doesn’t require any reheating, making it the perfect option to prepare if you’re headed to the great outdoors or are on the go and don’t have any access to facilities.
Even better yet, you also won’t be left protein-less from this pasta salad as the inclusion of the Keep It Cleaner Pea Pasta packs a punch of protein. This will help to keep you full and nourish your muscles. If you did want to include some additional protein, simply toss through a can of tuna or some roasted chicken breast and you’re set!
Bring a pot of salted water to boil and cook pasta per packet instructions. Once pasta is cooked, drain and rinse well under cold water to cool down, then place in a large bowl.
Finely chop onion, basil and parsley and add to the bowl.
Chop capsicum into small bite-sized pieces, and slice olives and cherry tomatoes into quarters; add to the bowl.
Season with salt and pepper, then add rocket, pine nuts, dried oregano, chilli flakes and garlic powder.
Dress the pasta salad with olive oil, lemon juice and vinegar, then serve.
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