This really is an awesome pasta salad.
It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.
But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?
This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.
We hope you enjoy!
Roxy & Ben
– Ingredients –
200 g pasta
1 red onion (thinly sliced)
1 large cucumber (diced)
200 g cherry tomatoes (quartered)
1 x 400g tin chickpeas (drained and rinsed)
1/2 cup black olives (pitted and halved)
1/4 cup sunflower seeds
2 handfuls of parsley (finely chopped)
For the dressing
1 lemon (juice only)
3 tbsp apple cider viegar
2 tbsp olive oil
2 garlic cloves (minced)
1 tsp chilli flakes
1 tsp agave syrup
pinch of salt
pinch of pepper
– Method –
1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
3. Add the red onion, cucumber, cherry tomatoes, chickpeas, olives, parsley and toasted sunflower seeds to a mixing bowl.
4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
6. Serve with a sprinkling of parsley and any leftover sunflower seeds.
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