Mediterranean Pasta Salad Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
½-lb fusilli pasta
1 Tbsp Greek seasoning or herb blend
¼ cup aquafaba (liquid from a can of chickpeas)
¼ cup red wine vinegar
½ tsp Dijon mustard
1 15-oz can chickpeas, drained and rinsed (save the liquid for the dressing)
½ cup sun-dried tomatoes
1 cup kalamata olives, sliced in half
½ cup finely chopped shallot (about 1 medium)
3 cups mixed greens
½ cup chopped basil
salt, to taste
freshly ground black pepper, to taste
2-oz vegan feta crumbles (optional)
1Bring a pot of water to boil. Add the pasta and cook according to the package directions.
2Meanwhile, combine the Greek seasoning or herb blend and 1 tablespoon of water in a small bowl. Let sit for 3 minutes. Add the aquafaba, red wine vinegar and Dijon mustard. Whisk well.
3When the pasta is cooked, drain and toss with the dressing.
4Add the chickpeas, sun-dried tomatoes, olives and shallot, and stir well to combine. Fold in the spinach and basil. Season with salt and pepper. Sprinkle with the vegan feta, if using, and toss to combine.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.