Sundried Tomato Pasta Salad (Vegan)
This Sundried Tomato Pasta Salad is going to be your go-to for barbecues, packed lunches and family lunches this Summer.
Ingredients
- 250 grams pasta of choice
- 150 grams cherry tomatoes halved or quartered (depending on their size)
- 1/2 red onion diced
- 2 handfuls rocket/arugula
- 100 grams black olives (pitted) halved
- 1 400 tin cooked chickpeas drained and rinsed
- 80-100g feta cheese, crumbled or diced (optional) I use vegan
Sundried Tomato Dressing
- 100 grams sun dried tomatoes (jarred in oil)
- 25 grams cashews, pine nuts or sunflower seeds
- 120 ml extra virgin olive oil you can also use the oil from the sun dried tomato jar for added flavour
- 1 clove garlic
- 1.5 tbsp nutritional yeast
- 1 tsp dried mixed herbs or oregano
- 1/2 small lemon juiced
- 1/4 tsp white sugar
- Generous pinch salt and pepper to taste
Instructions
- Put the pasta on to boil according to packet instructions. Drain and rinse quickly with cold water. Let it cool for a few minutes.
- Make the dressing by adding all the ingredients to a blender, pulse for a few seconds until it resembles pesto. Taste test and add any more seasonings to your preference.
- Add the pasta to a large serving bowl along with the chopped cherry tomatoes, diced red onion, halved olives, rocket and chickpeas. Add the sundried tomato dressing and toss until everything is well combined and coated. Top with crumbled feta, if using. Serve and enjoy. Keep in an airtight container in the fridge or upto 4-5 days.