Italian Bow Tie Pasta Salad from The Vegan Chef

People often ask me how I stay fit and beautiful while helping myself to mouth-watering dishes. Besides going to physical therapy to tone and strengthen my muscles, I follow a vegan diet without harmful fats and cholesterol. Obviously, I can’t eat certain foods like garlic and onions, but I’ll share this recipe with you so you can enjoy a delicious and cruelty-free meal and celebrate the arrival of such a beautiful season! Warm weather gives you the perfect excuse to prepare cool and light meals straight from your refrigerator!

12oz dry bow tie pasta, or other pasta  of choice
1  15oz can chickpeas, drained and rinsed
1  cup diced carrot
1 cup diced red onion
1 cup red pepper, de-stemmed, de-seeded and diced
1 cup zucchini, cut into quarters lengthwise, and thinly sliced
1 cup frozen peas, thawed
1/2 cup sliced black olives

¼ cup olive oil
¼ cup water or vegetable stock
3 Tbsp red wine vinegar
3 Tbsp freshly chopped parsley
2 Tbsp nutritional yeast flakes
1 Tbsp Dijon mustard
1 Tbsp minced garlic
1 1/2 Tsp dried basil
1 Tsp dried oregano
1 Tsp salt
1/2 Tsp freshly ground black pepper

In large pot, cook pasta in salted boiling water until al dente.
Drain, rinse with cold water and drain well again.
Transfer cooked pasta to large bowl, add vegetables and toss well to combine.
In small bowl, place all of dressing ingredients and whisk well to combine.
Pour dressing over top of pasta mixture and gently toss together.
Cover and chill in refrigerator for 1 hour or more to allow for flavors to blend.
Toss gently again before serving.

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