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A forkful of pasta salad is lifted from a bowl of pasta salad on a grey surface beside a kitchen towel | Hurry The Food Up

Vegan Mediterranean Pasta Salad

Course: Dinner, Lunch, Main Course, Salads
Cuisine: Italian, Mediterranean
Diet: Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Calories: 483kcal
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US Customary - Metric

Ingredients

Instructions

  • In a pot of salted boiling water cook pasta according to package instructions. During the last 5 minutes of cooking time, add peas and asparagus to cook with the pasta. Finally remove from water.
  • Meanwhile, in a medium sized saucepan over medium heat, heat the olive oil. Add the cherry tomatoes and cook until their skin is golden. Then add the minced garlic and cook until it begins to brown and the tomatoes pop. Add sugar, balsamic, water, salt and baking soda. Mix and simmer for 2 minutes. Dissolve cornstarch in a little water and add to the pot. Cook until the sauce thickens, boiling for 1 minute. Turn off heat and stir in half of the spinach.
    A pan with pasta, chopped vegetables, wilted spinach and tomatoes. A bowl of more spinach at the side | Hurry The Food Up
  • To serve, mix in the tomato pot the pasta and veggies, remaining spinach and basil.
    A bowl of mediterranean pasta salad with a tea towel next to it, on top of a marble grey surface | Hurry The Food Up

Nutrition

Calories: 483kcal | Carbohydrates: 81g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1080mg | Potassium: 920mg | Fiber: 13g | Sugar: 19g | Vitamin A: 6999IU | Vitamin C: 74mg | Calcium: 121mg | Iron: 5mg