Veggie Pasta Salad
SERVES
4
PREP TIME
20 mins
COOK TIME
20 mins
This herby vegan salad is great when you want a salad as a meal rather than a side dish. It travels well too, so is a perfect option for taking on a picnic or for a yummy office lunch.
INGREDIENTS
- 300g Diamond Boccoli Pasta
- 2 cups sweet corn kernels
- 1 cup grilled zucchini, sliced
- 1 red capsicum, roasted and diced
- 1 red onion, diced and cooked
- ½ cup sun-dried tomatoes, chopped
- ½ cup vegan feta cheese, crumbled
Dressing:
- ½ cup olive oil
- Juice of ½ lemon
- ¾ tsp Dijon mustard
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp dried dill
- Salt and pepper, to taste
Calories
948
Carbs
108.5g
Sugar
23.5g
Protein
24.4g
Fat
50g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the Diamond Boccoli Pasta and cook according to the packet instructions until al dente. Drain and set aside to cool.
- Cook the Veggie Patties: Prepare the Angel Bay Veggie Patties according to the packet instructions. Once cooked, chop them into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried herbs, garlic powder, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the cooked pasta, chopped veggie patties, sweet corn, grilled zucchini, roasted capsicum, cooked red onion, sun-dried tomatoes, and vegan feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly. Season with additional salt and pepper to taste.
- Serve immediately or chill in the fridge for a refreshing, flavourful pasta salad
