This creamy, vegan pasta salad is great as a take away lunch, a bbq side salad or a quick week night dinner. If you want to safe time, cook the veggies in the pasta water. I prefer them a little crunchy, so I just throw them in just about a minute before the timer is done.
120g whole grain pasta
1 medium zucchini
1 can chickpeas (240g)
a hand full of pine nuts / pumpkin seeds for serving
salt and pepper to taste
For the dressing
2 tbsp cashew butter
2 tsp green vegan pesto
2 tbsp nutritional yeast (optional)
Cut the zucchini into fine slices. Drain the chickpeas and rinse them under water.
In a small bowl whisk together all the ingredients for the dressing.
Boil the pasta according to package. Just shortly before the noodles are cooked add the zucchini into the pot. Drain everything.
Now while the pasta is still warm, mix with the dressing and chickpeas. Season with salt and pepper. If you like you can also add some pine nuts, and/or pumpkin seeds.
Store the pasta salad in an air tight container in the fridge or serve immediately. Enjoy.