Description
This spicy pasta salad is packed with bold flavors, crisp vegetables, creamy vegan dressing, and a kick of chili oil. It’s a refreshing and satisfying dish perfect for lunches, picnics, or easy weeknight meals.
Ingredients
- 450 g large shell pasta, cooked and cooled
- 1½ cups cherry tomatoes, quartered
- ½ cup pickled peperoncini peppers, sliced
- ¼ cup red onion, finely chopped
- 15 oz chickpeas, drained and rinsed
- 1 bunch parsley, finely chopped
- ¼ cup vegan feta
- 1 heaping handful kale, shredded
- 1 cup unsweetened vegan yogurt
- 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 shell pasta according to package instructions. Drain and let it cool completely.
- In a bowl or jar, whisk together the vegan yogurt, peperoncino juice or lemon juice, maple syrup, olive oil, salt, and pepper until smooth.
- Drizzle the chili oil over the dressing and gently swirl it through with a spoon.
- In a large bowl, combine the cooled pasta, cherry tomatoes, peperoncini peppers, red onion, chickpeas, parsley, vegan feta, and shredded kale.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or chill before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Adjust the chili oil amount to control the spice level.
- Lemon juice can be substituted for peperoncino juice for a brighter flavor.
- This salad tastes even better after chilling for a few hours.
- Add cucumber or olives for extra texture and flavor.
- Use gluten-free pasta if needed for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mix
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
