Vegan Antipasti Pasta Salad with Basil Dressing
This vegan antipasti pasta salad with lots of vegetables, homemade pickled mushrooms and stuffed tomatoes will delight everyone! Perfect for any barbecue party!
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Cooking tools:
- Garlic press
- Mason jar
- Oven
- Baking sheet
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Airtight container
- Refrigerator
- Serving platter
- Serving bowl
Ingredients
- 250 g (9 oz) short pasta
- 100 g (3.5 oz) arugula
- 1 eggplant
- 1 red bell pepper
- 1 medium zucchini
- 2 carrots
- 200 g (7 oz) pimientos
- 250 g (9 oz) pickled mushrooms(see recipe below)
- 2 red onions
- 100 g (3.5 oz) olives
- olive oil
- dried rosemary
- dried oregano
- dried thyme
- salt
- pepper
- 16 cherry tomatoes
- 50 g (1.75 oz) vegan feta
- 20 g (0.75 oz) vegan cream cheese
- 1/2 garlic clove
- fresh basil
- 80 g (3 oz) vegan basil pesto
- 4 tbsp olive oil
- 1/2 lemon (juice)
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