Dinners, Lunches, Recipe book, VeGaN meals

Easy VeGaN Pasta Salad with pesto and zucchini

tasteisyours, 4 years ago 0 1 min read 758

Hi friends, I am back after Easter. 🙂 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 🙂

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 🙂 Enjoy the recipe and take care. Ciao 🙂

Easy VeGaN Pasta Salad with pesto and zucchini

Recipe by tasteisyoursCourse: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Refreshing, vegan salad 🙂

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 🙂