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: 50G Picard Chopped Flat Parsley; - Cooks & Co Sliced Mushrooms; 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G; 580G Gordal Olives With Dried Tomatoes And Capers, 580G; - Sussex Wholefoods Organic Dried Basil; 60G Terre Exotique Black Sao Tome Pepper, 60G; 450G Northern Pasta Co. Fusilli, 450G; - Tata Salt

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

50G Picard Chopped Flat Parsley
- Cooks & Co Sliced Mushrooms
400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
580G Gordal Olives With Dried Tomatoes And Capers, 580G
- Sussex Wholefoods Organic Dried Basil
60G Terre Exotique Black Sao Tome Pepper, 60G
450G Northern Pasta Co. Fusilli, 450G
- Tata Salt

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 pitted and halved olives, 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.