I have a confession to make:
I’m a lazy cook.
Like, super lazy.
Sure, like any card-carrying herbivore, I have a nice little collection of vegan cookbooks propped up on a shelf above my stove. I even have a binder full of recipes that I’ve clipped out of magazines over the years. And copies of vegweb recipes scattered here and there.
Yes, I’m fully armed with the resources & inspiration to create a plethora of yummy, cooked-from-scratch vegan delicacies.
The problem? Recipes scare me. More specifically, crazy long lists of ingredients: A cup of this, a teaspoon of that, a dash of some random spice I’ve never heard of, a tablespoon of the juice of an exotic fruit that you can only buy in Chinatown during a lunar eclipse…
So it goes without saying that the first thing I do when I consider trying out a new recipe is jump down to the ingredient list. If there’s more than, say, 10 or so components, it’s a no-go.
With that said, I bring you one of my favorite, super easy go-to “recipes” for Yummy Vegan Pasta Salad. I used quotes because it’s really not much of a recipe, per say… More of a common sense list of ingredients that can be easily swapped for other things — perfect for the lazy cook!
I make this for summer gatherings & my (non-veg) family seems to dig it. I whipped up a batch for Memorial Day & I’ve been enjoying the leftovers all week. So good!
Wendy’s Super-Easy Vegan Pasta Salad
- 1 box of your favorite pasta (I used some kind of spinach/zucchini blend)
- 1 lb of carrots (7-8 medium sized), sliced
- 1 small can of garbanzo beans
- 1 red pepper, diced
- a few fork-fulls (real technical here, guys) of sliced green olives
- your preferred dressing of choice (I used Wegmans brand sub oil – sooo good!)
Boil the pasta, chop the veggies, run cold water over the pasta to cool it down before draining it & mixing all the veggies in. Add as much dressing as you like. Mix. Let it chill in the fridge for a bit, and enjoy! Bam! So easy!
Obviously you can throw in any other ingredients you’d like, and omit anything you don’t — except the pasta — that’s kind of important. 😉