Vegan Pasta Salad with Lemon Vinaigrette
A rainbow of vegetables and pasta make up this healthy salad with a tangy lemon vinaigrette dressing.
Ingredients
Lemon Vinaigrette
- 1/4 cup fresh lemon juice
- 1 small garlic clove grated
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Vegan Pasta Salad
- 2 cups cooked chickpeas drained and rinsed
- 2 cups mixed yellow and red grape tomatoes halved
- 1/2 English cucumber diced
- 1/4 cup red onions thinly sliced
- 1/4 cup kalamata olives pitted and halved
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/4 cup fresh mint chopped
- 3 cups cooked pasta of choice
- 3-4 dollops cashew cheese (I used Nuts For Cheese Artichoke flavour)
Instructions
Lemon Vinaigrette
- Combine all Lemon Dressing ingredients in a small bowl and whisk.
Vegan Pasta Salad
- Cook pasta to al dente, drain and rinse in cold water.
- Prepare all salad ingredients.
- Add chickpeas, pasta, vegetables and herbs to a large salad bowl and mix well. Add Lemon Vinaigrette, a few dollops of cashew cheese and mix. Chill in refrigerator and serve cold.