Vegan Charcuterie Pasta Salad
Introduction
Embrace the essence of a modern charcuterie board with this vibrant Vegan Charcuterie Pasta Salad. This dish combines the rich, savory flavors typically found on a charcuterie board with the freshness of a pasta salad, all while keeping it plant-based and bursting with flavor.
Ingredients
- 200g vegan fusilli pasta
- 100g smoked tempeh, thinly sliced
- 50g sun-dried tomatoes, chopped
- 50g vegan feta cheese, crumbled
- 1/4 cup black olives, sliced
- 1/4 cup artichoke hearts, quartered
- 1 small red onion, thinly sliced
- 2 tablespoons capers
- 1/4 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions until al dente, then rinse under cold water and drain.
- In a large mixing bowl, combine the cooked pasta with smoked tempeh, sun-dried tomatoes, vegan feta, black olives, artichoke hearts, red onion, and capers.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to coat.
- Garnish with fresh basil before serving.
Enjoy this delightful Vegan Charcuterie Pasta Salad as a standout dish at your next gathering or a special treat for a cozy evening at home. Its blend of textures and flavors is sure to impress both vegan and non-vegan guests alike.
Isabella
| Nutritionfacts | Calories: 350 per serving, Fat: 15g, Carbohydrates: 45g, Protein: 12g |
|---|---|
| Preparation Time | 25 minutes |
| Allergy Information | Contains gluten, soy |