15 Minute Pasta Salad

This is 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.

Ingredients

-1 people+

Metric

Method

1. 1

   Bring a saucepan of salted water to the boil and cook the pasta as per the packet instructions.

   
2. 2

   Meanwhile, transfer the sunflower seeds to a pan on a medium heat and toast them for 3-5 minutes or until the seeds start to crackle.

   
3. 3

   Add the red onion, cucumber, cherry tomatoes, chickpeas, parsley and olives to a mixing bowl, along with the toasted sunflower seeds.

   
4. 4

   Add the garlic to a small mixing bowl along with the juice from the lemon, the remaining dressing ingredients and big pinches of salt and pepper. Stir to combine.

   
5. 5

   Drain the pasta, run cold water through it until it has cooled, then transfer the pasta to the mixing bowl and pour the  dressing on top. Stir until well combined.