Spicy Pasta Salad
A hearty pasta salad with pickled peperoncini peppers, chickpeas, fresh greens, and the most delicious vegan spicy dressing.
Equipment
- Bowl or jar for the dressing
- Large mixing bowl
Ingredients
- 450 g large shell pasta (dry) cooked and cooled
- 1½ cups cherry tomatoes quartered
- ½ cup pickled peperoncini peppers sliced
- ¼ cup red onion finely chopped
- 15 oz chickpeas one can, drained and rinsed
- 1 bunch parsley finely chopped
- ¼ cup vegan feta
Optional:
- 1 heaping handful kale shredded
Dressing:
- 1 cup vegan yogurt unsweetened
- 2½ tbsp pickled Peperoncino juice or lemon juice
- 1 tsp maple syrup
- 1½ tbsp olive oil
- Salt and pepper to taste
- 1-2 tbsp chili oil
Instructions
- Cook the pasta according to package instructions. Drain and allow it to cool.
- Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper.
- Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface.
- Add all of the salad ingredients to a large bowl, and pour the dressing over the top. Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days.
Notes
- Use whatever greens and herbs you have on hand. This recipe works with dill, basil, spinach, arugula, even chard!
- If you have leftover produce in your fridge, throw it in. Bell peppers, broccoli, cucumbers... The possibilities are endless!
- I love big pasta shells because they "catch" other salad ingredients, but you can use other pasta shapes for this recipe too.
- Speaking of pasta, make your spicy pasta salad gluten-free with a single swap! Chickpea or lentil pasta is a great choice.
- Use any vegan yogurt, as long as it's unsweetened. My favorite plant-based yogurt for salad dressings is Greek or Skyr style.
Nutrition
Calories: 461.4kcal | Carbohydrates: 74.3g | Protein: 16.6g | Fat: 11.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.6g | Sodium: 273.7mg | Potassium: 451.1mg | Fiber: 6.9g | Sugar: 6.6g | Vitamin A: 1046.3IU | Vitamin C: 38.7mg | Calcium: 114mg | Iron: 2.8mg