Long before my cooking days I would shy away from anything “pasta”. When dining out I never ordered it, I never craved it, and my viewpoint was that it was just adding refined carbs to my diet. It wasn’t until my culinary course at NYU where I made homemade pumpkin ravioli that the beauty behind pasta came to light. We all know everything homemade is better than premade, and that couldn’t be an more true when it comes to pasta.
After embracing pasta my thoughts on it evolved from “just calories”, to a wonderful medium to get more veggies into the diet. Pasta can be made in minutes, makes dishes more filling, and you can pack them with as many veggies as you like and throw on a healthy sauce and boom, you have a nutrient packed dish!
That being said, while wedding planning years ago, my extra time for complex recipes was significantly reduced, and this fab vegan Italian Pasta Salad was born!
What I love about this dish, is just everything! It packs tons of veggies, flavor, arugula, a hint of spice, a hint of sweet with the sun dried tomatoes, can easily be made in bulk, is affordable, has multiple textures, good for any season, non vegan approved, and is great by itself of paired with a protein.
If you love a classic dish that never get’s old..
You need this recipe for vegan Italian Pasta Salad!