15 Minute Pasta Salad

by Ben, So Vegan January 6, 2021

Written by Ben, So Vegan January 6, 2021

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.

You can use any pasta you like. And if you want to make this recipe gluten-free just opt for a gluten-free pasta.
This pasta is a great meal prep option. Simply refrigerate it for up to 3 days and take it with you in an air tight container.

15-Minute Pasta Salad

Serves: 3-4 Prep Time: 3 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 200 calories 20 grams fat

For the dressing:

Bring a saucepan of salted water to the boil and cook the pasta as per the packet instructions.
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.
Peel and thinly slice the red onion, dice the cucumber, half the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley (remove any large stalks), then halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
For the dressing, peel and finely dice the garlic and add it 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.
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.

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