Easy vegan pasta salad

This salad, like many of my favourite things, was the result of a craving. A particularly strong and specific craving, on a particularly ordinary Thursday, this salad perfectly mixed the need for comfort food with something a little more healthy.

While the recipe is pretty flexible – feel free to add whatever vegetables you have lying in the fridge – I beg you not to leave out the cranberries or flat leaf parsley. Cranberries can be substituted for raisins or sultanas if you must, but the dish really benefits from the hidden bursts of sweetness. The parsley adds freshness and helps balance out the richness of the dressing. Please don’t go without either ingredient.

I’ve been quite brand-specific for the dressing. In my vegan journey, I’ve discovered B-Well mayonnaise, and our fridge is now never without it. They offer a creamy and tangy variety, both delicious and egg-free. Considering how tasty they are, I’m not sure why egg mayonnaise is still on the shelf. The other ingredient is Pesto Princess’ Basil and Lemon Pesto. I’ll admit that I believe this brand of pesto is simply superior to anything else you’ll find in the store, so much so that I’m hesitant to make my own, as I feel it won’t be up to standard. They have a fairly large dairy-free range, of which the Basil and Lemon and Chilli and Coriander are my favourites.

Serves 4

Ingredients:

4 cups cooked penne pasta, cooled
1 medium head of raw broccoli, cut into small, bite-sized florets
handful rosa tomatoes, quartered
3 tbsp dried cranberries, roughly chopped
small handful flat leaf parsley, roughly chopped
handful fresh watercress
3 large spring onions, finely sliced

For the dressing:

1 cup B-Well mayonnaise
3 tbsp Pesto Princess Basil and Lemon Pesto

Method:

Toss all ingredients for the salad into a bowl and mix until well combined. Stir the dressing ingredients together in a small bowl, then add to the salad, ensuring all ingredients are well coated. Serve immediately, or chill until ready to eat. Keeps very well in the fridge.

This salad, like many of my favourite things, was the result of a craving. A particularly strong and specific craving, on a particularly ordinary Thursday, this salad perfectly mixed the need for comfort food with something a little more healthy.

While the recipe is pretty flexible – feel free to add whatever vegetables you have lying in the fridge – I beg you not to leave out the cranberries or flat leaf parsley. Cranberries can be substituted for raisins or sultanas if you must, but the dish really benefits from the hidden bursts of sweetness. The parsley adds freshness and helps balance out the richness of the dressing. Please don’t go without either ingredient.

I’ve been quite brand-specific for the dressing. In my vegan journey, I’ve discovered B-Well mayonnaise, and our fridge is now never without it. They offer a creamy and tangy variety, both delicious and egg-free. Considering how tasty they are, I’m not sure why egg mayonnaise is still on the shelf. The other ingredient is Pesto Princess’ Basil and Lemon Pesto. I’ll admit that I believe this brand of pesto is simply superior to anything else you’ll find in the store, so much so that I’m hesitant to make my own, as I feel it won’t be up to standard. They have a fairly large dairy-free range, of which the Basil and Lemon and Chilli and Coriander are my favourites.

Serves 4

Ingredients:

4 cups cooked penne pasta, cooled
1 medium head of raw broccoli, cut into small, bite-sized florets
handful rosa tomatoes, quartered
3 tbsp dried cranberries, roughly chopped
small handful flat leaf parsley, roughly chopped
handful fresh watercress
3 large spring onions, finely sliced

For the dressing:

1 cup B-Well mayonnaise
3 tbsp Pesto Princess Basil and Lemon Pesto

Method:

Toss all ingredients for the salad into a bowl and mix until well combined. Stir the dressing ingredients together in a small bowl, then add to the salad, ensuring all ingredients are well coated. Serve immediately, or chill until ready to eat. Keeps very well in the fridge.

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