From the Jewish Food Hero Kitchen: Vegan Pasta Salad

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Vegan salad, vegan receipes, vegan pasta, vegan meals

Try this satisfying and delicious vegan pasta salad. The dressing is creamy and dairy-free. This is a perfect dish to serve for Shavuot. This salad stays true to the “milk-y” theme of the holiday, albeit from plant-based milks.

The chickpeas, corn and pasta make the salad satiating, while the red and yellow peppers add color and crunch. The olives add a touch of salt to please. The dressing is tomato-based with a small amount of tahini to make it creamy. This salad is healthy, as it is oil-free and mayo-free.

This salad can be made a few hours in advance of your meal or even a day ahead. It can be served cold or at room temperature. Serve as a side dish or as a main dish.

Vegan pasta salad, vegan salad dishes, vegan receipes

From the Jewish Food Hero Kitchen: Vegan Pasta Salad
Kenden Alfond
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  • 1 lb of chifferi pasta, uncooked
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 cup of corn kernels
  • 1 15.5 oz can garbanzo beans
  • ½ cup of large pitted black olives
  • Olive Spray Oil
    Dressing
  • 4 cloves garlic
  • 4 ripe tomatoes
  • 2 Tbs dijon mustard
  • 2 tsp tahini
  • 1 tsp salt
  • 1 Tbsp sugar
  • 8 Tbsp lemon juice
    Tools:
  • Cutting board
  • Knife
  • Colander
  • Large salad bowl
  • Small salad bowl
  • Blender
  • Cooking tray

    Prepare pasta:
  1. Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until just el dente (overcooking pasta never works and especially does not work for pasta salad)
  2. Meanwhile, spray a cookie sheet with an olive spray oil
  3. When the pasta is finished, drain it in a colander, but do not rinse the pasta
  4. Spread out flat on cookie sheet evenly to cool (you do not want the pasta to clump together)
  5. Allow to cool for 20 min, using your hands to move the pasta around on the cookie sheet to keep it from clumping or sticking
    Meanwhile, prepare the vegetables and legumes:
  1. Cut the bell peppers into small diced sized pieces
  2. Rinse the garbanzo beans 2-3 times
  3. Slice each whole olive in fourths
  4. Mix all together in a salad bowl and set aside
    Then, prepare the dressing:
  1. Place garlic, cut tomatoes, tahini, lemon juice, salt and sugar into blender until smooth
  2. Set aside
    Mix together
  1. Gently mix (read do not mush) the pasta, vegetables and dressing
    To serve:
  1. Garnish with herbs

Serving Size: 8

Download a print-friendly version here

If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

Jewish Food Hero Cookbook // jewishfoodhero.com

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