Cooked - Spicy Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Pasta Salad

6.0

450 g large shell pasta (dry) (cooked and cooled)

1½ cups cherry tomatoes (quartered)

½ cup pickled peperoncini peppers (sliced)

¼ cup red onion (finely chopped)

15 oz chickpeas (one can, drained and rinsed)

1 bunch parsley (finely chopped)

¼ cup vegan feta

1 heaping handful kale (shredded)

1 cup vegan yogurt (unsweetened)

2½ tbsp pickled Peperoncino juice (or lemon juice)

1 tsp maple syrup

1½ tbsp olive oil

Salt and pepper (to taste)

1-2 tbsp chili oil

Cook the pasta according to package instructions. Drain and allow it to cool.
Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper.
Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface.
Add all of the salad ingredients to a large bowl, and pour the dressing over the top.
Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 7 weeks ago

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