This bright, colourful pasta salad is based on one I made last year. I wanted to remake it, and note down everything that I used, so that I can make it again in future. It combines five colour conchiglie (shell pasta), salad vegetables and meat-free chorizo, in a creamy dairy-free parmesan dressing. Of course, pretty much any pasta will work for this, but I like how pretty the mix of colours is
For the meat-free chorizo, I used Squeaky Bean which is available from most supermarkets. It has a lovely warmth and smoky flavour to it, and works really well for this recipe. There are quite a few different dairy-free Parmesan-style cheeses available now, I chose to use Prosociano by Violife. I bought it from a local health food shop that stocks various different dairy-free cheeses. You can also buy it online, or from Ocado
Yield: Four servings Cook time: 15 minutes
You’ll need:
- 200g pasta (this is the dry, uncooked weight), I used five colour conchiglie
- 100g cherry tomatoes, halved
- Half a small red onion, diced
- 100g lettuce, chopped
- 100g meat-free chorizo, diced
- 70g plain, unsweetened dairy-free yoghurt
- 50g egg-free mayonnaise
- The juice of half a lemon
- One quarter of a teaspoon of garlic granules
- 15g dairy-free parmesan, finely grated
- One tablespoon of nutritional yeast
- Salt and black pepper to taste
Method:
- Start by cooking the pasta as per the instructions on the packet. Once cooked, drain away the water and rinse the pasta in cold water to stop the cooking process. Finally drain the pasta again, then set aside
- Next, add the mayonnaise, lemon juice, garlic granules, dairy-free parmesan and nutritional yeast into a small bowl, and whisk together to combine
- Now add the pasta, cherry tomatoes, red onion, lettuce and chorizo into a mixing bowl, pour the dressing over the top and fold to combine. Season to taste with salt and black pepper
- Once everything is well mixed and evenly coated in the dressing, pop it in the fridge for 30 minutes before serving
Bethany's Vegan Kitchen 