Vegan Panzanella Pasta

Vegan Panzanella Pasta is a vibrant and refreshing dish that combines the rustic flavors of a traditional Italian panzanella with hearty pasta. Tossed with fresh vegetables, a zesty dressing, and crunchy croutons, it's a perfect summer meal.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Bell pepper (red or yellow) - 1 medium, diced
• Fresh basil - 15 grams, chopped
• Olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan croutons - 50 grams

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and fresh basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
4. Add the cooked pasta to the bowl with the vegetables and pour the dressing over the top. Toss gently to combine all ingredients well.
5. Let the pasta salad sit for about 10 minutes to allow the flavors to meld.
6. Before serving, sprinkle the vegan croutons on top for added crunch.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in fiber, promoting digestive health.

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