World`s Best Vegan Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g penne, mini
- 2 tablespoon olive oil
- 1 tablespoon parsley, chopped, also frozen
- 1 teaspoon basil, chopped, also frozen
- 1 teaspoon herbs, Italian, chopped, also frozen
- 250 g cherry tomato (s)
- 1 bunch spring onion (s)
- 5 tomato (s), dried, soaked in oil, drained
- 3 pickled cucumber (s)
- 2 tablespoon cucumber liquid
- 50 g rocket or salad
- 500 g soy yourt (yourt alternative)
- 1 tablespoon balsamic vinegar
- salt and pepper
- Paprika powder, noble sweet
- Chilli powder
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water, drain and transfer to a large bowl. Stir in the olive oil and herbs.
- While the pasta is cooling down a little, cut the sun-dried tomatoes and pickles into fine strips. Wash the spring onions and tomatoes and cut into rings or quarters. Add everything to the pasta and fold in.
- Add the cucumber water, balsamic vinegar and soy yoghurt.
- Wash and sort the lettuce, if necessary chop it roughly once to chop the leaves to a more bite-sized size. I always add the salad at the end - it shouldn`t be cooked through the warm pasta.
- Season the salad to taste.
- It is best to let the lettuce steep for at least half a day - even better a day. Season to taste again before serving, possibly adding a little olive oil.
- This salad is a great side dish for a barbecue party.
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