Vegan Pasta Salad

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Vegan Pasta Salad

Ingredients

Scale
  • 17.6 oz chickpea pasta (500 g)
  • pinch sea salt
  • 2 tbsp olive oil
  • 1 cup green beans chopped
  • 1 cup fresh green peas, or frozen (steamed)
  • ⅓ cup parsley, chopped
  • ⅓ cup dill, chopped
  • 4 green onion, sliced
  • ¼ tsp sea salt
  • 1/8 tsp pepper

Lemon Vinaigrette:

  • ⅓ cup lemon juice
  • ⅓ cup + 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp agave
  • 1 clove garlic, finely chopped
  • pinch sea salt

Instructions

  1. In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.
  2. Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
  3. In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
  4. Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.

Notes

Find more of Hannah’s recipes on @twospoons.ca.

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.