Vegan Chilled Pasta Primavera Salad – Fresh and Flavorful
Try this Chilled Pasta Primavera Salad! Packed with fresh vegetables, whole wheat pasta, and a tangy, cheesy dressing made with nutritional yeast. Perfect for summer meals and meal prep.
Ingredients
- 8 ounces whole wheat rotini pasta
- 2 cups broccoli florets cut into small bite sized pieces
- ½ small red onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ cup watercress
- 1 cup yellow squash halved and thinly sliced
- 1 cup zucchini halved and thinly sliced
- 1 cup shredded carrots
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- ¼ cup nutritional yeast
- 1 tablespoon italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper.
Instructions
- Cook the pasta according to package directions with enough water to add the broccoli, eventually. In the last two minutes of cooking, add the broccoli and continue to cook for about 2 minutes until pasta is al dente and the broccoli is easily pierced with a fork, but not mushy. Drain all of the contents of the pot into a colander.
- Transfer the pasta and broccoli to a large mixing bowl. Add the onion, red pepper, watercress, squash, zucchini, carrots and parsley. Toss to combine.
- Add the lemon juice and vinegar and toss to coat the ingredients. Add the nutritional yeast, italian seasoning, salt, pepper, and crushed red pepper, toss to combine.
- Let chill for 30 minutes, stirring occasionally to cool all of the ingredients all the way through.
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