There’s just something about pasta salad that puts me in the mood for summer. Truth be told, my mom makes THE BEST pasta salad EVER but since she’s been out of town a lot lately and I was craving some good pasta salad, I decided to make my own version (but I’m still hoping to share my moms recipe soon!!).
I really just wanted an excuse to use THIS Vegan Parmesan Cheese recipe that I’ve been REALLY into lately from Minimalist Baker. Actually, I’ve been kind of into all of the recipes from Dana’s blog. She has SO many great healthy and nutritional alternatives to everyday ingredients.
Also- Nutritional Yeast!! Where has this stuff been all my life??! I’ve been sprinkling it on pretty much everything lately as an alternative to salt and cheeses. I have Italian in my blood which means that I’m inclined to put cheese on….everything. So, this nutritional yeast has been a lifesaver for me lately and I’m loving it!
I digress. Back to the pasta salad! I made a big pot of this pasta salad and ate on it for a good few days. I noticed that after a couple days, the pasta salad got a bit dry so I added in a splash or water and a little olive oil before heating it up.
Besides sautéing the garlic a bit, the whole dish comes together in one big pot. The pasta is cooked and the broccoli added in.
Once the pasta and broccoli are fully cooked, the spinach is added in to wilt a bit.
Then the remaining ingredients are added including the lemon juice and zest and a bit of garlic melted in vegan butter (YUM!).
I topped mine with a bit more of the nutritional yeast (because I’m truly obsessed) and a few extra wedges of lemon :D
I’m definitely going to be making this pasta salad a few more times throughout the summer!