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blue plate filled with cold puttanesca pasta salad

Puttanesca Pasta Salad

Robyn
An easy cold vegan pasta salad which is packed with flavour
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Midweek Meals, Plant Based | Vegetarian, Salads & Light Meals, Soups, Under 30 Minutes
Cuisine modern italian
Servings 2 people
Calories 208 kcal

Ingredients
  

  • 200g (7oz) pasta
  • 2 tablespoon olive oil
  • 1 clove garlic peeled and halved
  • 250g (9oz) chopped tomatoes around 2 large tomatoes, seeds removed
  • ¼ - ½ teaspoon dried chilli flakes
  • 1 tablespoon capers in vinegar roughly chopped
  • 12 black olives roughly chopped
  • Handful of fresh parsley or basil roughly chopped/torn

Instructions
 

  • Cook the pasta according to packet instructions. When cooked run under cold water to remove starch and cool. (This should stop the pasta sticking together when cool.)
  • Whilst the pasta is cooking, heat the olive oil and garlic in a small saucepan over a low heat. After 3-4 minutes bubbles will start to appear around the garlic. Turn off the heat and leave in the pan to cool - this step is optional if you’d prefer to have raw garlic.
  • Take the garlic out of the olive oil and mix in the chopped tomatoes, dried chilli, capers, olives, and parsley or basil.
  • Stir this tomato dressing into the pasta and eat straight away, or keep in the fridge for a couple of days.

Nutrition

Calories: 208kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1192mgPotassium: 589mgFiber: 4gSugar: 7gVitamin A: 753IUVitamin C: 19mgCalcium: 70mgIron: 3mg
Keyword cold pasta salad, easy cold pasta salad, vegan pasta salad, vegetarian pasta salad

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