Whewww.

I’ve been running around catching up on social gatherings and just being preoccupied with life in general.

But here we are.

I have an easy, tasty little pasta salad recipe for you.

Because summer and all.

This recipe comes together in no time, plus it’s scrumptious warm, room temp or chilled… so you have options my friend.

We’re talking picnic perfect material.

Just be sure to bring along a bottle of bubbly rosé for a complete meal.

That’s all you need really!

Plus a cute date, but I can’t help you there…

I may or may not need some assistance in that department myself ha.

Anyways.

All you have to do is toss together your fave cooked short cut pasta (I can’t get enough of protein-packed Banza), tender sauteed zucchini, juicy cherry tomatoes, dreamy vegan fresh mozzarella, zippy lemon juice + zest, fragrant basil, dried oregano, spicy crushed red pepper flakes, cracked black pepper, and pink sea salt.

Feel free to throw in a handful of baby spinach and arugula for an extra serving of veg if you want!

P.S. If you can’t find Miyokos vegan fresh mozzarella Violife vegan feta will pass in a pinch!

P.P.S. Regular pasta will work just fine, so you do you as always.

Lemony Vegan Pasta Salad with Tomatoes & Zucchini

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

• 1 cup short cut pasta (I use Banza Rotini Chickpea Pasta)
• 1 teaspoon extra virgin olive oil
• 1 cup small dice zucchini
• 1 cup halved cherry and/or sun gold tomatoes
• 1/2 cup small cubes vegan fresh mozzarella (I use Miyokos, Violife vegan feta works too)
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon dried oregano
• Crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste
• 1 handful Fresh baby spinach and/or arugula, optional

Method

 

1. Cook the pasta according to the package instructions—I boil the Banza rotini for seven minutes, then drain and rinse the pasta under cool water. Dump the drained, cooked pasta back into the pot.
2. Meanwhile, heat a medium nonstick skillet over medium heat.
3. Add the oil then cook the zucchini for 5 minutes or until tender, stirring occasionally.
4. Gently fold the cooked zucchini, tomatoes, mozzarella, lemon zest, lemon juice, basil, dried oregano, red pepper flakes, black pepper, and salt into the cooked pasta. Taste and adjust the ingredient amounts to your liking.
5. Fold in the spinach/arugula right before serving, if using.