Pasta Salad Recipe with Artichoke Hearts (wfpb, vegan, oil free)
Vegan Artichoke Pasta Salad is a quick and easy dish. Prepared with palm hearts, tomatoes, olives, cucumber with a creamy, oil-free balsamic dressing.This pasta salad is great for your next BBQs, potlucks, picnics or as a quick lunch on the go at work or school.The artichokes as well as the palm hearts give the vegan pasta salad without mayo a great taste note.
Servings 4
Equipment
Ingredients
- 8 oz 250g pasta
- 1 can drained weight 170g extra large pitted black olives
- 1 can drained weight 240g artichoke hearts
- ½ can palm hearts
- 1 pint 400 g cherry tomatoes, halved
- ½ English cucumber diced large
- 10 tablespoon fresh parsley finely chopped
- 2 green onions chopped
For the dressing
- ¼ cup 40 g cashew nuts
- ⅓ cup 80 ml of water
- 2 tbsp. balsamic vinegar
- 2 chopped garlic cloves
- 1 teaspoon Dijon mustard
- ½ teaspoon marjoram oregano
- ½ teaspoon sea salt
Instructions
- To get started, cook your favorite pasta.
- In the meantime, prepare the dressing. Put cashew nuts, water or vegetable broth, balsamic vinegar, garlic cloves, Dijon mustard, yeast flakes, garlic powder, onion powder, marjoram and oregano in a high speed mixer and mix until very creamy. Transfer the dressing to a large bowl.
- Cut a can of extra large black olives in half and add to the dressing.
- Take artichoke hearts and quarter them and add them too.
- Dice the palm hearts and add them to the vegetables.
- Halve or quarter the cherry tomatoes, dice half a cucumber and add both to the bowl.
- Chop fresh parsley and add to the vegetables. Chop 2 spring onions and add to the bowl.
- Add the cooked noodles and mix the noodles with the dressing until everything is covered with the dressing.
Video
Notes
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