Pasta salad

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Serves 4

Prep this to take to the office and you’ll soon have all of your colleagues asking for the recipe.

Ingredientsvegan pasta salad in a white bowl with a blue edge against a grey background

  • 200 g your favourite wholewheat pasta (dry weight)
  • 2 red peppers, cut into chunks
  • 1 red chilli, sliced (optional)
  • 1 red onion, cut into chunks
  • 2 cloves garlic, crushed
  • 1 pinch saffron
  • 3 tbsp vegetable oil
  • 25 ml red wine vinegar
  • 25 g sliced black olives
  • 25 g capers
  • 10 g chia seeds
  • 50 g butter beans, cooked
  • 50 g black beans, cooked
  • 50 g baby spinach leaves
  • 20 cherry tomatoes, cut into halves
  • 50 g kale, torn into small pieces
  • 20 g almonds, crushed or flaked
  • 10 basil leaves, torn


  1. Cook your chosen pasta, drain and cool.
  2. Mix together the red pepper, chilli, red onion, garlic, saffron, oil and vinegar and put into a small baking tray.
  3. Cook in the oven at a medium heat until all of the veg is soft. Blend the veg, adding a small amount of water if needed to achieve a smooth puree. Season to taste.
  4. Mix the rest of the ingredients together with the pasta and then coat in the pepper sauce. Check the seasoning and divide into portions.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
363 47.2 12.9 12.2 14.8 1.3 11.2 0.74
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