Veggie Pasta Salad

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.
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.
Tried this recipe?Let us know how it was!