Vegan Pasta Salad with Garlic Yoghurt Dressing
This cold pasta salad with vegan garlic yoghurt dressing is fresh, creamy, and easy to make. Packed with tomatoes, sweetcorn, beans, and herbs, it's perfect for lunch, meal prep, picnics, or as a barbecue side.
Equipment
- 1 Large saucepan
- 1 Colander
- 1 Chopping board
- 1 Sharp knife
- 1 Large mixing bowl
- 1 Large spoon or salad servers
Ingredients
- 1½ cups gluten-free pasta
- 1 cup cherry tomatoes halved
- ½ tin sweetcorn drained
- ½ tin chickpeas or kidney beans drained
- ½ cup silverskin onions and/or gherkins
- 3 spring onions sliced
- Freshly ground black pepper to taste
- 2 tbsp parsley fresh, chopped, or 1 tbsp dried
- 2 tbsp chives fresh, chopped, or 1 tbsp dried
- 125 ml Vegan Garlic Yoghurt Dressing or to taste
Instructions
- Cook the gluten-free pasta according to the packet instructions. Drain, rinse under cold water, and allow to cool.
- Combine the pasta, cherry tomatoes, sweetcorn, chickpeas or kidney beans, silverskin onions, spring onions, parsley, and chives in a large bowl.
- Season with black pepper.
- Add the Garlic Yoghurt Dressing to taste and toss until evenly coated.
- Serve immediately or chill until ready to serve
Notes
Use my thermos hack to cook the pasta.
Get the recipe for my Vegan Garlic Yoghurt Dressing.
