Gorgeous Vegan Pasta Salad packed with fresh broccoli, zucchini and peppers, tossed in a Creamy Nut Butter or Tahini Sauce. This easy vegetarian pasta salad is perfect for a meal prep lunch or summer potluck.
Ingredients
4ozWhole Grain or Gluten-free Pasta, 112g, about 1 cup dry
2cupsBroccoli, Chopped small, 180g
½mediumZucchini, Spiralized or Thinly Sliced, 88g
½Red Bell Pepper, Chopped, 57g
¼cupFrozen Green Peas, Thawed, 36g
⅓smallOnion, Thinly Sliced, 35g
Dressing:
3TbspGreek Yogurt, about 42g
1½TbspNut Butter, Cashew Butter or Tahini
2tspWater
1½tspLemon Juice
¾tspMinced Garlic
¾tspChopped Jalapeño Peppers, 5g, ⅓ 3” long pepper
¾tspItalian Seasoning
Sprinkle of Salt
Instructions
Bring 2 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain and allow to cool to room temperature.
Place broccoli in a large bowl, cover with a damp paper towel and microwave on high for 2 minutes until tender. Allow to cool to room temperature.
Add pasta, zucchini, bell peppers, peas and onions to the broccoli.
In a small bowl combine ingredients for the dressing: yogurt, nut butter, water, lemon juice, garlic, jalapeño and Italian seasoning. Season with salt to taste
Add dressing to pasta salad and toss to combine.
Cover and refrigerate about 45 minutes - 1 hour before serving.
Notes
Make Ahead/Storage:
Make up to 2 days in advance, but add dressing the day of serving. Store in the refrigerator.