I am of course aware that pasta salad hardly needs a recipe writing in order to put one together. But having been asked so many times over the years whether bread, pasta and even rice are suitable for vegans, I thought this could be a good way of saying, basically- yes, normally they are, and here's a way of making something super easy if you're just starting out or have a friend who is vegan and you're looking to cater for a barbeque, picnic or something similar. It can feel a bit overwhelming if you're not used to doing this- so often even just making one vegan salad that everyone can also tuck into will mean you know your vegan guest(s) will be happy and there shouldn't be any food going to waste in case they don't finish it all!
With pasta, it usually is just egg pasta that isn't vegan- obviously ones with octopus or squid ink aren't going to be suitable, but most dried wheat pasta will be fine, as will the dried gluten-free pasta. I used mini star shapes for this pasta salad, and mixed it in with vegannaise and some leftover vegetables I had - and it ended up being enough for two lunches, so this recipe is ideal if you need a quick, cheap and filling lunch for work and are trying out some vegan ways of doing this. The coriander and lime juice make it extra zingy so sort of perfect for kicking off some go-to summer staples.
Makes two portions
200g mini pasta shapes like the stars I used here, or just standard pasta
1/2 a pepper, cut into small chunks
4 tablespoons of pomegranate seeds
Handful of chopped salad leaves
1/2 tin prepared sweetcorn
1 tbsp vegannaise such as Tiger Tiger Mayo, which you can buy in Sainsbury's
1 tsp olive oil
Handful of coriander, chopped down as small as possible
Salt and pepper to taste, and an optional squeeze of lime juice if you want this extra zingy
Start by cooking the pasta in salted water, making sure it doesn't stick together. Once it's cooked, drain and allow to cool for five minutes.
In a mixing bowl, combine the pasta with the pepper, pomegranate seeds, salad leaves and sweetcorn, and then stir in the vegannaise, olive oil and seasoning. Taste and add a little more seasoning if needed along with the lime juice if using, and then finally stir through the coriander.