This garden pasta salad is filled with perfectly seasoned grilled zucchini, bell peppers and fresh cherry tomatoes and arugula. Homemade delicious Italian dressing pulls it all together. Fantastic vegan pasta salad to take to a party and share with a friend. Perfect vegan summer bbq side dish.
Prep Time: 15 Min
– 1 lb bag of pasta (cooked al dente) – 2 small zucchinis – 1-2 bell peppers – ½ red onion – ¼ cup kalamata olives – ½ cup jarred artichoke hearts – Handful of cherry tomatoes – Handful of baby arugula ( – 16 oz can of cannellini or great northern beans – Violife vegan feta cheese (optional) – Top with fresh basil and grated vegan parmesan cheese at the end
Ingredients
Cook your pasta according to the package. Drain and rinse with cold water
Chop up your olives, artichoke hearts and tomatoes. Drain and rinse your white beans. Add them to a large mixing bowl with the cooked pasta and grilled vegetables.
Mix together the dressing ingredients in a jar. Shake well, and pour over the pasta salad