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🍝 Easy Party Pasta Salad

775 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes mix 500 g
• Zucchini 1 pc.
• Garlic cloves 1 pc.
• Olive oil 6 tbsp
• Agave syrup 1 tsp
• Salt pinch
• Fusilli 500 g
• Organic lemons 1 pc.
• Arugula 100 g
• Olives, black 100 g
• Vegan shepherd's delight 150 g
• Pepper, black ground pinch
• Pine nuts 4 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the tomatoes and the zucchini thoroughly.
3. 3. Slice the zucchini lengthwise into thin strips.
4. 4. Peel the garlic.
5. 5. Line a baking tray with baking paper.
6. 6. Place the tomatoes, the zucchini strips, and the garlic on the tray.
7. 7. Drizzle everything with one tablespoon of olive oil and agave syrup.
8. 8. Toss the ingredients lightly and spread them out evenly.
9. 9. Roast the vegetables in the oven for about 20 minutes.
10. 10. Meanwhile, bring five liters of salted water to a boil in a pot.
11. 11. Cook the pasta in the boiling salted water for about 9 minutes until al dente.
12. 12. Drain the pasta in a colander.
13. 13. Let the pasta drain well.
14. 14. Wash the lemon under hot water.
15. 15. Grate about one teaspoon of lemon zest finely.
16. 16. Cut the lemon in half.
17. 17. Squeeze the juice from the lemon.
18. 18. Wash the arugula.
19. 19. Let the arugula drain.
20. 20. Halve the olives as desired.
21. 21. Crumble the vegan cheese block roughly with your hands.
22. 22. Take the vegetables out of the oven.
23. 23. Season the vegetables with salt and pepper.
24. 24. Let the vegetables cool down.
25. 25. Place half of the arugula in a tall container.
26. 26. Add five tablespoons of olive oil.
27. 27. Add the grated lemon zest.
28. 28. Add one tablespoon of lemon juice.
29. 29. Add the roasted garlic.
30. 30. Blend the mixture until smooth.
31. 31. Season the arugula pesto with salt and pepper to taste.
32. 32. Heat a pan on high heat.
33. 33. Roast the pine nuts for about 2 minutes until golden brown.
34. 34. Take a large bowl.
35. 35. Add the cooled pasta to the bowl.
36. 36. Add the roasted vegetables to the bowl.
37. 37. Add the remaining arugula to the bowl.
38. 38. Add the olives to the bowl.
39. 39. Add the crumbled vegan cheese to the bowl.
40. 40. Add the roasted pine nuts to the bowl.
41. 41. Toss all ingredients with the arugula pesto.
42. 42. Chill the pasta salad until serving.

Nutrition per serving

• kcal: 775
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 92 g