This fresh, aromatic pasta salad is satisfying and works great as side or a main dish.
Vegans and non-vegans alike will love this. If the try it, they’ll be back for more.
This is great served cold or warm, and the recipe here makes 11 or more meal-sized servings. You’ll have plenty of leftovers and can do with them what you like. It makes for an easy lunch and is great to bring to picnic lunches, potlucks, camping, or anywhere.
INGREDIENTS
This recipe will make 11 generous 1 cup servings
- 16-17 oz Pasta (e.g., rotini, penne, farfalle, etc.)
- 1 recipe of Creamy Vegan Pesto Sauce
- 15 oz canned cannellini beans (drained and rinsed)
- 15 oz canned kidney beans (drained and rinsed)
- 15 oz canned corn (drained and rinsed)
- 1 ½ cups frozen peas
- 6 scallions (diced)
- 6 oz vegan feta cheese (cubed) I like the Violife Feta
- ¼ – ½ cup sun dried tomatoes (optional)
- 12 quartered Campari tomatoes or 1 Campari tomato per serving (optional)
- ¼ cup hulled sunflower seeds
- ¼ cup hemp hearts
- 2 ½ TBSP Dijon Mustard
- 3 ½ TBSP apple cider vinegar
- 2 TBSP capers
DIRECTIONS
- Prepare Creamy Vegan Pesto Pasta recipe
- Meanwhile, cook 16-17 ounces of pasta. Cook 1-2 minutes longer than usual
- Combine all ingredients (as desired) and mix ingredients while pasta and pesto is still warm.
- This is great to eat immediately, but it’s best served cold the next day after the ingredients have had time to commingle.