Veggie Pasta Salad

A bowl of vegan pasta salad with vegetables, vegan feta cheese, and Angel Bay vegetable patties
This herby vegan salad is great when you want a salad as a meal rather than a side dish. It travels well too, so is a perfect option for taking on a picnic or for a yummy office lunch.

Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Salad, Side Dish
Servings 4 people

Ingredients
 
 

Salad:

  • 300 g Diamond Boccoli Pasta
  • 3 Angel Bay Veggie Patties
  • 2 cups sweet corn kernels
  • 1 cup grilled zucchini sliced
  • 1 red capsicum roasted and diced
  • 1 red onion diced and cooked
  • ½ cup sun-dried tomatoes chopped
  • ½ cup vegan feta cheese crumbled

Dressing:

  • ½ cup olive oil
  • Juice of ½ lemon
  • ¾ tsp Dijon mustard
  • ½ tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp dried dill
  • Salt and pepper to taste

Instructions
 

  • Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the Diamond Boccoli Pasta and cook according to the packet instructions until al dente. Drain and set aside to cool.
  • Cook the Veggie Patties: Prepare the Angel Bay Gourmet Veggie Patties according to the packet instructions. Once cooked, chop them into bite-sized pieces.
  • Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried herbs, garlic powder, salt, and pepper until well combined.
  • Assemble the salad: In a large bowl, combine the cooked pasta, chopped veggie patties, sweet corn, grilled zucchini, roasted capsicum, cooked red onion, sun-dried tomatoes, and vegan feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly. Season with additional salt and pepper to taste.
  • Serve immediately or chill in the fridge for a refreshing, flavourful pasta salad.
Keyword salad, vegan, vegetarian
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