Hiker's Lunchtime Fresh Pasta Salad
Vegan and Gluten free options
Serves 8
Oil-free Italian vinaigrette dressing
Make this before the pasta so it has time to infuse- it will also last for about 5 days in the fridge
Shake the following up in a jar-
· 6 tbsp Aquafaba- that’s the liquid from the chickpea can
· 4 tbsp lemon juice
· 2 tbsp white wine vinegar
· 4 tsp soy sauce (Kikkoman do a gluten-free option)
· 2 tsp maple syrup
· 2 cloves minced garlic
· 3 tsp nutritional yeast (this adds a cheesy flavour)
· 1 tsp Italian herbs
· Salt and pepper
* there’s nothing wrong with adding a couple of tbsp of olive oil if you want
Pasta Salad
· 500g spiral pasta- gluten-free if needed
· 1 large yellow capsicum- chopped into 1 cm pieces
· 1 large red capsicum- chopped into 1 cm pieces
· 250g punnet of cherry or grape tomatoes- halved
· 1 medium cucumber- chopped into 1 cm pieces
· 100 g sliced or whole olives or a mixture of both
· 1 x 400g (can chickpeas- drained but reserve that liquid for the dressing)
· 4 Tsp of chopped parsley
· salt & pepper to taste
· About 2/3 cup of the above Italian vinaigrette dressing (or your favourite bought one)
· Additional extras could include chopped red onion, chopped artichoke hearts, baby spinach, semi-dried tomatoes
While the pasta is boiling away in salted water- chop all your veggies up.
When the pasta is fully cooked and tender- rinse under cold water, giving it a good shake so it doesn’t stick.
Combine the veggies, pasta and dressing in your salad bowl- season to taste.
It’s best if this is prepared and refrigerated at least an hour before serving.
For that extra pizzazz and textural element- when serving, top with a couple of spoons of toasted pepitas seeds. (Fry up in a frying pan over a medium heat for 3-5 mins- don’t look away – you don’t want to burn them!!)
The is salad is also great with some crumble feta or shaved parmesan on top too…but it’s clearly not vegan then.