In the event you ever need a simple summer vegan pasta salad, I have this recipe for you. It’s perfect for a light lunch or dinner.
I’ve been making this for lunch a few times a week, now that tomatoes, cucumbers, and basil are all in season.
The veggies are fresh and full of flavor. Since nothing except the pasta is cooked, it’s also crazy easy to throw together in 15 minutes of less.
You can add some extras, if you like. Sliced kalamata olives would be lovely. Maybe some shredded carrot, if you’re feeling fancy. Otherwise, keep this meal as is.
I usually make it just for myself, so this particular recipe serves 1. If you’re feeling generous, definitely double or triple or quadruple the recipe as you see fit.
Simple Summer Vegan Pasta Salad
3 oz whole wheat spaghetti
8 cherry tomatoes, halved
1/4 cup cucumber, peeled and sliced in half moons
2 Tbs olive oil
2 Tbs lemon juice
1 large leaf of basil, sliced into ribbons, then halved
1 small clove garlic, minced as finely as possible
salt/pepper to taste
Cook your spaghetti according to package instructions. When it’s tender, remove from water and rinse with cool water so it doesn’t get sticky.
In the meantime, make your garlic/lemon dressing. Combine the lemon, oil, basil, garlic, salt, and pepper in a small measuring cup. Stir thoroughly. Set aside until you’re ready.
When the pasta is done cooling, combine the spaghetti with the veggies and the sauce. Mix well, so spaghetti is thoroughly coated with oil.
Eat this deliciousness IMMEDIATELY!