Description
A refreshing vegan pasta salad featuring vibrant green peas and zesty flavors.
Ingredients
Scale
- 1 pound pasta (mezze rigatoni or desired shape)
- 1 pound frozen peas
- 2 cloves garlic, peeled and left whole
- 11/2 teaspoon sea salt
- 1/21/2 teaspoon freshly cracked black pepper
- 1/21/2 teaspoon red pepper flakes
- 1/3 cup olive oil
- 15 ounces cannellini beans, drained and rinsed
- 1/2 cup nutritional yeast
- 21/2 teaspoons rice vinegar or plain
- 11/2 teaspoon tamari or soy sauce
- 21/2 teaspoons dijon mustard or whole grain
- 2 large lemons, juiced
- 1 bunch parsley, rinsed well and roughly chopped
- 1 bunch dill, rinsed well and roughly chopped
- 11/2 teaspoon sea salt
- 1/21/2 teaspoon freshly cracked black pepper
- 1/21/2 teaspoon red pepper flakes
- 21/2 teaspoons rice vinegar or plain
- 11/2 teaspoon tamari or soy sauce
- 21/2 teaspoons dijon mustard or whole grain
Instructions
- Cook Pasta & Peas: Start by boiling a pot of salted water and toss in the pasta. When it is almost al dente, add in the peas for just a few seconds. You will know it is ready when the pasta looks firm but not mushy. Strain it immediately to keep everything from cooking too long and losing that nice texture.
- Cool & Rinse: After draining, give the pasta and peas a good rinse under cold water. This stops the cooking process and keeps things fresh and bright. You want to ensure they feel cool to the touch. Remember, skimping on this step might leave your salad warmer than desired.
- Mix Veggies & Cheese: Chop up some fresh veggies and add your dairy-free cheese to the bowl. You will love how colorful and crunchy everything looks together. It is important to use fresh ingredients for the best flavor, so avoid those wilted veggies you might have hanging around.
- Add Seasonings & Lemon: Sprinkle in your salt, pepper, and a generous squeeze of lemon juice. Just mix it all well until everything is coated in that zesty goodness. A common mistake is not adding enough seasoning; be bold here to brighten up the dish!
- Chill & Serve: Let the salad chill in the fridge for about 15 minutes. This allows the flavors to meld together beautifully. You will notice the refreshing smell as the ingredients get acquainted. Do not skip this step, or it might taste a little flat!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
- Expert Tips: If your pasta salad ends up mushy, try to drain the pasta immediately after cooking it to maintain firm texture. For extra brightness in flavor, a1/2 teaspoon of lemon zest can really complement the dish and make it even more refreshing. If the peas become too soft, a quick boil for just 30 seconds with the pasta is all that is needed to keep them vibrant. When using fresh herbs, do not hesitate to add more – a handful of extra parsley or dill can really uplift the flavor. If you find the salad a bit bland, adjusting the seasoning with a pinch of salt or a dash of pepper can make a big difference.
- Reheating Instructions: This salad is served cold, so no reheating is needed.
- Serving Suggestions: Serve with toasted bread on the side. Pair with a light white wine for a refreshing meal. Add roasted vegetables for extra texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 527
- Sugar: 7g
- Sodium: 626mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg