Pasta Recipe | Vegan Pasta Salad, The Very Green Version

Vegan Pasta Salad, The Very Green Version

1 cup short whole wheat pasta (I used spirals)
1 cup roasted chickpeas
2 tbsp lighlty toasted mixed seeds
1 large zucchini, cut into cubes
¼ tsp sea salt
2 garlic cloves, chopped
1 tsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
2 tbsp green basil pesto
1 large bunch fresh parsley

  • Prepare the pasta according to the instructions.
  • When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
  • Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
  • etc
  • etc

  • For Full Instruction:

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