Star of the Kitchen: Vegan Pasta Salad
Dear friends, this delicious vegan pasta salad will be the sought-after name on your summer tables. With its creamy texture, slight tanginess, and fresh vegetables, believe me, once you try it, you won't be able to give it up. Plus, there's no mayonnaise or sugar, making it healthier. The new star of picnics, barbecues, and dinner parties has been revealed!
- 250 grams pasta (gluten-free if needed)
- 1 red bell pepper (chopped)
- 1 medium onion (diced)
- 3 tomatoes (diced)
- 1 small cucumber (diced)
- Half cup chopped pickles
- Quarter cup olives
- 1 can (425 g) white beans (drained and rinsed)
- 2/3 cup plant-based milk
- 3 tablespoons cashew butter (or tahini)
- 2-3 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- Black pepper (optional)
Don't worry, it's very easy! First, cook the pasta until al dente. Drain and spread on a large tray to cool.
Now we've reached the most enjoyable part! Blend the sauce ingredients until smooth. Don't forget to scrape the sides.
Finely chop all the vegetables and place them in a large bowl with the cooled pasta. Let everything come together!
Are you ready? Pour the sauce over and mix well. Taste and adjust the spices as you like.
Finally, garnish with parsley or dill. If you let it rest in the fridge for 30 minutes before serving, the flavors will settle nicely. Enjoy!
Star of the Kitchen: Vegan Pasta Salad Cooking Tips
If you leave the pasta slightly firm, it gets a great texture when mixed with the sauce. Fresh herbs enhance the flavor, be sure to try it!
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