Vegan Pasta Salad
Creamy, herby, and packed with plant-based protein—this pasta salad is perfect for a summer picnic or a quick weekday lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jewishveganlife.org.
Cooking tools:
- Food processor
- Pot
- Colander
- Mixing bowl
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 8 ounces high-protein pasta
- 2 Persian cucumbers, chopped
- 1 cup cherry tomatoes, sliced in half
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces artichoke hearts in water, drained and chopped
- 1 cup Creamy Feta Dressing (see below)
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled vegan feta cheese
- Juice of 1 lemon
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 clove garlic, grated
- 3 tablespoons tahini
- 4 ounces vegan feta
- 1/4 cup water
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