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Chef V’s Summer Fresh Pasta Salad

BT Montreal | posted Wednesday, Apr 24th, 2019

makes 4-6 portions


  • 250g plant based vegan pasta that is high in protein (cooked according to the package directions)
  • ¼ cup grilled zucchini, chopped
  • ¼ cup roasted cherry tomatoes, chopped
  • ¼ cup roasted red peppers, chopped


  • ¼ cup fresh basil thinly sliced
  • 1 tsp fresh oregano
  • 2 tbsp fresh chives, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tsp sea salt
  • Freshly cracked pepper
  • 1 tsp lemon zest
  • ¼ cup lemon juice


  1. In a large bowl combine the pasta, grilled zucchini, cherry tomatoes, and red peppers.
  2. In a separate small bowl make the dressing starting with the basil, oregano, chives, olive oil, salt, pepper, lemon zest and lemon juice. Whish together and then pour over the pasta and vegetables. Toss to combine and place into the fridge at least 30 minutes before serving or overnight to allow all the flavors to marinate