Easy VeGaN Pasta Salad with pesto and zucchini
Hi friends, I am back after Easter. π The holidays were nice and besides all the travel I also managed to rest a bit. The only thing which was tough and kind of annoying was eating non-stop. And I am not saying here that I didn’t like the food, just that I ate 3 times more than I would on a normal day. But I guess that I am not alone π
Nevertheless, I believe it is time to restart the eating and do a short detox. For example, this easy VeGaN pasta salad is a perfect option. The preparation takes a maximum of 10 minutes (cooking the pasta takes 6 and cutting/chopping 4 minutes) and it tastes really nice π Enjoy the recipe and take care. Ciao π
Easy VeGaN Pasta Salad with pesto and zucchini
Easy VeGaN Pasta Salad with pesto and zucchini
Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy2
servings15
minutes8
minutesRefreshing, vegan salad π
Ingredients
200g of cooked (canned) chickpeas
2 garlic cloves
1 handful of fresh mint leaves
1 handful of fresh oregano leaves
2 tablespoons of parsley leaves
250g zucchini
2 tablespoons of basil pesto (make sure it is VeGaN)
1 tablespoon of lemon juice
200g of pasta (I used fusilli)
1 tablespoon of olive oil
2 tablespoons of roasted seeds (e.g. sunflower or pumpkin seeds)
Directions
- Cook the pasta according to the instructions on the package.
- Meanwhile, your pasta is cooking cut the zucchini and slice the garlic. Heat up 1 tablespoon of oil and add the garlic, roast for 30 seconds and then add the chopped zucchini. Stir well and roast for 5 minutes on medium heat.
- Finely chop the mint, oregano, and the parsley leaves.
- Drain the pasta and place into a bigger bowl. Add the pesto, roasted zucchini, chickpeas, chopped green leaves, and drizzle with the lemon juice. Stir well and add the roasted seeds on top.
- Serve hot or cold. Enjoy π
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