Vegan Pasta Salad with Sun-Dried Tomatoes - Quick & Easy
A delicious vegan pasta salad with sun-dried tomatoes is exactly what you need when you're in a hurry and craving a fresh, healthy meal. As a hobby cook with a penchant for uncomplicated dishes, I love this recipe because it uses no animal products yet is packed with flavor. The combination of savory, sun-ripened tomatoes, crunchy arugula, and a zesty dressing makes this Mediterranean-inspired salad a highlight on every plate. Whether as a quick lunch at home or a light snack, this pasta salad impresses with its simplicity and high-quality fresh ingredients. I avoid processed products entirely because homemade simply tastes best – you'll taste it immediately! Preparation is child's play and guaranteed to succeed, even if you don't want to spend much time in the kitchen. Grab your apron and whip up this healthy treat in your own kitchen. With just a few steps, you'll transform simple ingredients into a true taste experience that will make your taste buds dance. Try it out and be inspired by the diversity of plant-based cuisine – you will love this pasta salad!
Ingredients
Preparation
Cook the penne pasta (125 g) in boiling salted water until al dente, then drain and rinse briefly with cold water to prevent sticking.
While the pasta cools, cut the sun-dried tomatoes in oil (50 g) into thin strips.
Wash the arugula (30 g) thoroughly, spin dry, and tear into smaller pieces if desired.
In a small bowl, whisk together the olive oil (20 ml) and balsamic vinegar (10 ml) to make a smooth dressing.
Toast the pine nuts (15 g) in a dry pan until fragrant and golden brown – watch them closely, they burn quickly!
Finally, toss the pasta with the tomatoes, arugula, and dressing in a bowl, and sprinkle with the toasted pine nuts.
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