Vegan Mediterranean Pasta Salad Recipe

Name: Vegan Mediterranean Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 850 g Chef'S Basket Macaroni Pasta| Durum Wheat Semolina|Rich In Protein & Fiber|Non-Sticky Healthy Pasta; 125 g White Shimeji Mushroom (Anabe); 200 g Cherry Tomatoes; 25 g Parsley; 14 g On1Y Basil Leaves; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 50 g Catch Black Pepper Grinder; 315 g Greentokri Sun Dried Tomatoes In Oil

Italian cuisine · 400 calories

About this recipe

A quick and refreshing no-bake pasta salad featuring Mediterranean flavors, perfect for a satisfying vegan dinner. Packed with fresh vegetables and herbs, this dish is ideal for solution seekers looking for a healthy and easy meal.

Ingredients

850 g Chef'S Basket Macaroni Pasta| Durum Wheat Semolina|Rich In Protein & Fiber|Non-Sticky Healthy Pasta
125 g White Shimeji Mushroom (Anabe)
200 g Cherry Tomatoes
25 g Parsley
14 g On1Y Basil Leaves
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
50 g Catch Black Pepper Grinder
315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. Cook 4 oz of macaroni according to package directions until al dente.
2. Drain the cooked macaroni and rinse with cold water to cool it down, then drain again thoroughly.
3. In a large bowl, combine the cooled macaroni, 1 cup of halved cherry tomatoes, 1/4 lb of sliced mushrooms, 1 cup of chopped sun-dried tomatoes, 1 tbsp of chopped parsley, and 1/2 tsp of dried basil.
4. Toss the ingredients gently to mix them evenly.
5. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.
6. Before serving, season the salad to taste with 1/2 tsp of salt and freshly ground black pepper.