Veggie Pasta Salad

This herby vegan salad is great when you want a salad as a meal rather than a side dish. It travels well too, so is a perfect option for taking on a picnic or for a yummy office lunch.

Serves: 4

Ingredients

Salad:
300g Diamond Boccoli Pasta
3 Angel Bay Veggie Patties
2 cups sweet corn kernels
1 cup grilled zucchini, sliced
1 red capsicum, roasted and diced
1 red onion, diced and cooked
½ cup sun-dried tomatoes, chopped
½ cup vegan feta cheese, crumbled
Dressing:
½ cup olive oil
Juice of ½ lemon
¾ tsp Dijon mustard
½ tsp dried basil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp dried dill
Salt and pepper, to taste

Method

1.    Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the Diamond Boccoli Pasta and cook according to the packet instructions until al dente. Drain and set aside to cool.
2.    Cook the Veggie Patties: Prepare the Angel Bay Veggie Patties according to the packet instructions. Once cooked, chop them into bite-sized pieces.
3.    Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried herbs, garlic powder, salt, and pepper until well combined.
4.    Assemble the salad: In a large bowl, combine the cooked pasta, chopped veggie patties, sweet corn, grilled zucchini, roasted capsicum, cooked red onion, sun-dried tomatoes, and vegan feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly. Season with additional salt and pepper to taste.
5.    Serve immediately or chill in the fridge for a refreshing, flavourful pasta salad.