Vegan Primavera Pasta Salad
Ingredients
- 1/2 lb. pasta of choice
- 2 cups packed broccoli florets, bite-sized pieces
- 1 1/4 cups frozen peas
- 1/2 cup vegetable broth
- 1 pint cherry or grape tomatoes
- 1/3 cup roasted red peppers, sliced or chopped
- 1/3 cup olives, coarsely chopped
- 1/3 cup vegan parmesan cheese
- 1 avocado, diced
- Extra lemon to serve
Dressing
- 1 tbsp chives
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- Juice of 1 to 1 1/2 lemons, to taste
- 1 tsp agave nectar
- 1/4 cup olive oil
Preparation
Cook the pasta according to package directions in salted water until al dente, then drain.
Meanwhile, add broccoli and peas to a large pan with vegetable broth. Cover and bring to a simmer, cook for 3 to 4 minutes, then remove lid and cook for another couple of minutes to evaporate the liquid. Drain any remaining liquid; the broccoli should be crisp-tender.
While the vegetables are cooking, chop the tomatoes, peppers, and olives.
Add the chopped vegetables to the broccoli and peas once they are done.
Whisk together the dressing ingredients.
Add the dressing to the pan along with the cooked pasta and vegan parmesan cheese. Stir well and taste for seasoning.
Top with diced avocado.
Serve with extra lemon.
