Bethany's Vegan Kitchen

This is an easy pasta salad that you can make ahead of time and take to a picnic, barbecue, or leave it in the fridge and pack it for lunches. In regards to the feta, I used a dairy free Greek style cheese by Sainsbury’s, but Violife also make a Greek style cheese too. Alternatively, swap it for your favourite dairy free cheese

If dairy free cheese isn’t for you, you can alternatively make feta from tofu. Click here for my tofu feta recipe

Yield; Four to six servings Cook time; 15 minutes

You’ll need;

1. 200g/7oz (that’s the dry, uncooked weight) of penne
2. Three salad tomatoes, seeds removed and chopped
3. One handful of salad leaves, chopped
4. 40g/1.4oz sliced black olives
5. 50g/1.7oz dairy free feta, diced
6. 125g/4.4oz cucumber, diced

For the salad dressing, you’ll need;

1. Two tablespoons of egg free mayonnaise
2. One tablespoon of oil
3. The juice of half a lemon
4. A good pinch of black pepper
5. Half a teaspoon of dried mixed herbs

Method;

• Cook the pasta as per the instructions on the packet. While the pasta is cooking, prepare the vegetables
• Once the pasta is cooked, drain away the water. Fill the saucepan with cold water, then drain this away, fill with cold water again, then drain. This stops the cooking process
• Add the pasta and vegetables to a mixing bowl. Pop all the dressing ingredients into a smaller bowl, then whisk with a fork to fully combine. Drizzle the dressing over the rest of the ingredients, then fold to fully combine
• Pop into an air tight container, then chill in the fridge until you’re ready to serve