Hello and happy Tuesday! If you’re wondering why I’m a day late with this post it’s because life got away from me and I got a last minute client in need of my writing and translation skills and it took all day so here I am. But worry not, I managed to make it outside for a little bit on Sunday!
Back and ready to share another delicious vegan recipe with you!
I won’t even bother going on (and on!) about the heat this week–probably just today–but I will say that I’ve been enjoying lots of salads, sandwiches, wraps and anything that can easily go in the oven while I can be anywhere but in the kitchen.
In doing so, I’ve been reimagining what pasta salad means to me these days. Back in the day my stepmom used to buy this pasta salad in a box that came with the noodles, a breadcrumb packet and an oily seasoning mix. It was easy peasy and I looked forward to summer when there were barbecues a-plenty and the box came from its perch on the shelf.
But that was old school, Nineties era pasta salad. Today we’re talking delicious vegan pasta salad with vegan pesto and vegan feta cheese.
Try my vegan wild greens pesto or my vegan oil free basil pesto if you’re in need of a vegan pesto recipe.
This recipe is easy and requires minimum chopping, especially if you already have the pesto made.
Kitchen Tools:
*Cutting board
*Large mixing bowl
*Kitchen knife
Ingredients:
*Pasta
*Vegan Feta cheese
*Olives (black & kalamata)
*Tomatoes
*Scallions
*Pesto
*Roasted garlic
*Vinegar – I used lemon but you can use whatever you want
*Vegan sausage**
**Vegan sausage optional. I added it because I made a big batch and we ate it for lunch and dinner.**
Instructions:
*Chop the top off 1 head of garlic and roast in the oven for 20 to 30 minutes, until brown and caramel-y.
*Boil pasta in a pot of salted water. Leave it a little al dente so it maintains its integrity.
*While the water is boiling, chop the rest of your ingredients and place them in a large mixing bowl.
*Rinse pasta with cold water when it’s done and add it to the mixing bowl.
*Add in pesto, garlic and vinegar
*Toss everything to combine.
*Refrigerate or serve at room temperature, I think it works both ways!
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The Spicy Spatula 
Whatcha think?