Vegan Italian Pasta Salad
A vegan Italian pasta salad from Jankalicious is perfect for turning leftover pasta into a tasty dish. Here at Spoonsparrow you can find the recipe.
Ingredients
- 100 g lasagna sheets
- Salt
- 80 g arugula
- 150 g cherry tomatoes
- 1 Zucchini
- 90 g sun-dried tomatoes in oil
- 4 tbsp olive oil (or oil from the tomato jar)','pepper
Instructions
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1.
Break lasagna sheets into smaller pieces and cook according to package instructions in boiling salted water until al dente. Stir occasionally so they don’t stick together. Then drain and let cool.
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2.
Meanwhile wash arugula, dry with a salad spinner and tear into bite-sized pieces. Wash cherry tomatoes and halve or quarter them. Peel, wash zucchini and slice it. Chop sun-dried tomatoes finely.
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3.
Heat 2 tbsp oil in a (grill) pan and fry the zucchini slices on both sides over medium heat for about 5 minutes until golden brown. Remove and let cool.
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4.
Combine lasagna sheets with arugula, cherry tomatoes, zucchini, sun-dried tomatoes, remaining oil, salt and pepper. Toss well and serve the vegan Italian pasta salad.
