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Bright and fresh Italian summer pasta salad perfect for picnics, pot lucks and lunchboxes! Super easy to make and just as delicious warm or cold. Lots of fresh veggies and herbs along with tangy vegan feta and a simple pasta salad dressing. Recipe on thecookandhim.com #pastasalad #summerpastasalad #vegansalad #pastarecipes #italianpastasalad #easypastasalad #healthydinner #summermeals #picnicfood #easylunchboxideas

Summer Pasta Salad

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 2-4 servings

Ingredients

  • 2 + 1/2 cups (250g) short cut pasta – fusilli, rigatoni, penne etc
  • 1 + 1/2 cups (170g) sweetcorn – fresh, frozen or tinned
  • 2 tablespoons olive oil
  • 2 lemons – juice only
  • large pinch each salt and pepper
  • 1 small red onion
  • 1 + 1/2 cups (250g) cherry tomatoes
  • handful fresh basil
  • 1 cup (100g) vegan feta
  • 1 cup (30g) vegan parmesan – grated weight
  • 1/2 cup (40g) cashew nuts

Instructions

  1. Start by cooking the pasta according to package instructions
  2. While that's cooking put the oil, lemon juice and salt and pepper in a large bowl
  3. Halve the cherry tomatoes, peel and finely dice the onion, shred the basil and add those to the bowl
  4. Crumble in the feta and grate in the parmesan
  5. Toast the cashews in a dry frying pan over a medium/high heat, tossing the pan from time to time - keep an eye on them so they don't burn
  6. For the last minute or two of the pasta cooking time add the sweetcorn
  7. Drain the pasta and sweetcorn then add to the bowl and stir well, taste and add more salt and pepper if needed
  8. Transfer to a serving bowl and sprinkle over the cashew nuts
  9. Serve immediately or chill then store in an airtight container in the fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/summer-pasta-salad/