Vegan Pasta Pepper Salad

This is a great basic vegan Pasta Pepper Salad to have prepped in your fridge. Great for on those busy days to take with you for ON-THE-GO! Because it’s a salad, you eat it cold but it also tases amazing when eating warm. Just heat it up. We love that this recipe only takes 15 minutes to make! We hope you enjoy this recipe. You can add all kinds of extra veggies to this pasta salad. Give it a try and let us know what you think of it, in the comments below. 

Serves: 3-4
Total time: 15 minutes

Ingredients

1 jar (400 g) roasted red peppers
1 clove garlic
100 g walnuts, toasted
2 tbsp nutritional yeast
2 tbsp (30 ml) lemon juice
100 ml extra virgin olive oil
500 g fusilli
250 g cherry tomatoes
20 g fresh basil
30 g sunflower seeds, toasted
Salt, to taste
Black pepper, to taste

Method

1. Cook the fusilli pasta according to the package, but shorter by 2 minutes. Drain the pasta and rinse immediately under cold water until the pasta feels cold. Put in a bowl.
2. Meanwhile, grind the roasted red pepper, garlic, walnuts, nutritional yeast, lemon juice and extra virgin olive oil in a food processor or blender to a creamy sauce. Add this to the bowl and mix through the pasta.
3. Cut the cherry tomatoes in half. Add to the bowl along with the fresh basil and sunflower seeds. Season with a little salt and black pepper. Mix everything together until well combined.