Lemon Vegan Pasta Salad
This lemon vegan pasta salad is light and refreshing with fresh crunchy green veg. It makes a perfect pasta salad to enjoy with friends and family at summer bbq's.
Servings 6 people
- 17.6 oz chickpea pasta (500 g)
- pinch sea salt
- 2 tbsp olive oil
- 1 cup green beans chopped
- 1 cup green peas fresh, or frozen (steamed)
- 1/3 cup parsley chopped
- 1/3 cup dill chopped
- 4 green onion sliced
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 1/3 cup lemon juice 80 ml
- 1/3 cup olive oil + 1 tbsp
- 1 tbsp Dijon mustard
- 1 tbsp agave or honey, if not vegan
- 1 clove garlic finely chopped
- pinch sea salt
In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.
Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.
My advice is to cook pasta noodles for 2-3 minutes less than recommended on package. Until just al-dente. Pasta will continue to cook as it cools. This will ensure ideal texture and consistency for pasta salad.
If using frozen peas, steam for 30s-1 minute, until bright vivid green.
Nutritional information is a rough estimate.
Calories: 471kcal | Carbohydrates: 56g | Protein: 23g | Fat: 22g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 171mg | Fiber: 14g | Sugar: 12g | Vitamin A: 873IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 9mg