Summer Pasta Salad
Directions
- 1Boil the pasta.
- 2Grill the red bell pepper, zucchini, corn, and red onion. Alternatively, sauté or roast them if a grill is not available.
- 3Microwave the frozen peas.
- 4Strain the cooked pasta.
- 5In a measuring cup, combine olive oil, white wine vinegar, dried dill, dried basil, oregano, Dijon mustard, garlic powder, a pinch of pepper, and a pinch of salt to make the summer vinaigrette.
- 6Add the strained pasta to a large bowl, along with the steamed peas, corn, grilled red bell pepper, grilled zucchini, sun-dried tomatoes, grilled red onion, and vegan feta.
- 7Pour the prepared vinaigrette over the ingredients in the bowl.
- 8Toss all the ingredients together until well combined.
- 9Enjoy the summer pasta salad.
Ingredients
- 16 oz bow tie pasta
- 1 cup peas
- 1 cup corn
- 1 bell pepper grilled red bell pepper
- 2 cups grilled zucchini
- 0.5 cup sun-dried tomatoes
- 1 cup grilled red onion
- 0.75 cup vegan feta
- 0.5 cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp dried dill
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 1 pinch pepper
- 1 pinch salt
Equipment
large bowlmeasuring cupspoongrillmicrowave
Tips
- This pasta salad can be meal prepped for lunches throughout the week, storing well in the fridge for 4 days.
- Eating plant-based doesn't have to be complicated.