A Super-Easy Homemade Pasta Salad Recipe
This pasta salad (The Simple Veganista) is sure to become a lunchtime staple. You can mix and match whatever’s left in the fridge (this one uses cherry tomatoes, red onion, green peppers, olives and tinned chickpeas).
The recipe uses a simple homemade dressing. If you want to buy store-bought, Newman’s Own and Pizza Express both offer nice vegan versions sold in stores.
Before making, read up on food safety for people and pets (onion and garlic are unsafe near animal friends).
Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).
For canned foods, always pop the lid back inside the can (or the ring-pull back over the can) to avoid wildlife getting trapped, before recycling.
What Brand of Pasta to Use?
The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.
How to Cook Pasta (like the Italians)
Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.
Serve with Plant-Based Parmesan
Everything tastes better with a little grated cheese on top. But Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.
Instead, just grate your favourite vegan cheese on top. Or learn to make plant-based parmesan! It’s very simple, and once mastered, you’ll never go back!
