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Plant-Based Pasta Salad

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⭐️ Plant-based pasta salad stands as a wonderful dish for summer meals. Its lively hues, crisp vegetables, chewy pasta, and zesty dressing are sure to leave you yearning for more.

It is ideal for a swift midday meal, wholesome supper, communal meals, and outings, as it maintains its quality in the refrigerator for a couple of days.

⭐️ Ingredients
9 ounces (250 grams) uncooked farfalle pasta, or rotini, fusilli, penne
1 can (15-ounces) (230 grams) drained and rinsed cannellini beans or chickpeas
2 cups (320 grams) quartered cherry tomatoes
1 heaping cup (150 grams) diced cucumber
½ cup (60 grams) halved olives
½ cup (100 grams) corn
1 thinly sliced shallot or red onion
3 tablespoons finely chopped parsley
15 basil leaves, optional

¼ cup (55 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice + grated zest of ½ lemon, optional
2 tablespoons (45 grams) apple cider vinegar
1 tablespoons (15 grams) maple syrup
1 tablespoons (15 grams) mustard
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

❤️ Nico & Louise

❤️ Cooking should be approached carefully. Exercise caution when using knives and cooking implements. Nico, a qualified chef, occasionally gazes at the camera while cooking purely for entertainment purposes. ❤️

Credit: YouTube/Plant Based School


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