Most of us already have a favorite pasta salad in our cooking repertoire, but do you have the perfect vegan pasta salad that you can whip up for any summer party, picnic, or BBQ?
I know I didn’t before this.
The bold flavors going on in here keep it from being bland, and they meld together so well, it’s sure to please everyone, vegan or not.
I cut back on the amount of pasta in this dish and bulked up by adding artichoke hearts. Sundried tomato, Kalamata olives, and pine nuts all combine to give this salad a real Mediterranean flair; you could also add chopped local tomato if you have one or two on hand. But the secret ingredient is GO Veggie! Dairy Free Grated Parmesan Topping.
Which brings me to some exciting news; I am happy to announce that I’ve partnered with GO Veggie! and I’ll be bringing you one recipe using their products each month for the rest of the year!
Here is their Mission Statement, which I wanted to share with you because it gives great insight into how they think:
- We believe cheese is one of life’s greatest pleasures.
- We believe pizza is a basic human right.
- We believe a perfect grilled cheese is a little miracle.
- And we believe comfort is best scooped from a big bowl of mac & cheese.
- Our mission is to help all cheese lovers enjoy the cheesy foods they crave, and feel good about their indulgences.
- Because no matter who you are, you should be free to enjoy cheese.
- GO Veggie!® lactose-free and dairy-free products allow everyone to revel in cheesy deliciousness, from adults with lactose intolerance and kids with allergies, to those living a healthy lifestyle.
(If you’re anything like me, you probably have a huge smile on your face after reading that, and you probably nodded your head after reading each point.)
There isn’t a single point that I don’t wholeheartedly agree with. I’m thrilled to have the opportunity to bring you a few recipes that I develop specifically using GO Veggie! products so that people following a lactose or dairy-free eating plan have delicious (and cheesy) options too.
So, back to the secret ingredient. GO Veggie! Dairy Free Grated Parmesan Topping is plant-based (made from soy), dairy-free, lactose-free, and gluten-free, and I think adds a very umami flavor. It adds that perfect touch to this pasta salad that really sends it over the top.
This salad is highly recommended for your next summer party!
- ½ lb short pasta, such as penne rigate
- 1 (14 oz) can quartered artichoke hearts in brine, rinsed well, drained, and coarsely chopped
- ½ small white onion, thinly sliced
- ½ cup chopped fresh flat parsley leaves
- ¼ cup good-quality Kalamata olives, pitted and chopped
- ¼ cup sundried tomatoes in extra-virgin olive oil with Italian herbs (reserve the oil for the dressing), chopped small
- ¼ cup toasted pine nuts
- ¼ cup GO Veggie! Dairy Free Grated Parmesan Topping
- 6 tablespoons sundried tomato oil
- 4 tablespoons balsamic vinegar
- 1½ tablespoons maple syrup or agave (see Note)
- 1 small clove garlic, grated
- ½ teaspoon Dijon mustard
- ½ teaspoon crushed red pepper flakes (more or less to taste)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
- Whisk together all ingredients for the dressing in a large bowl.
- Once the pasta is cool, give it a quick rinse under cold water so the noodles don’t stick together; drain it well, and add it to the bowl with the dressing. Add the artichoke hearts, onion, parsley, olives, sundried tomatoes, pine nuts, and GO Veggie! Dairy Free Grated Parmesan Topping, and gently toss to combine.
To Make This Salad a Day Ahead: Leave out the parsley, pine nuts, and GO Veggie! Dairy Free Grated Parmesan Topping; cover and refrigerate overnight. Toss these ingredients into the salad right before serving.
Disclosure: I received the GO Veggie! products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.