Easy VeGaN Pasta Salad with pesto and zucchini

Easy VeGaN Pasta Salad with pesto and zucchini

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

Easy VeGaN Pasta Salad with pesto and zucchini

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

Servings

2

servings

Prep time

15

minutes

Cooking time

8

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 🙂

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