Easy Pasta Salad
a simple formula based on colour
I’ve been dabbling with brand deals this year — at the start of the year I had a partnership with Sunrise Soya Foods (tofu) and then someone from Field Roast sausages reached out more recently.
Honestly, the money from these brand deals (sometimes slash often) doesn’t feel worth it. It’s a lot of work!! Let me know if you want to hear more about it, I’d be happy to share details like how to get brand deals, how to negotiate, how much you can get paid, etc.
But the fact that I find brand deals exhausting and not rewarding enough probably means I’m setting my rates too low.
But it’s definitely fun getting free stuff.
Anways.
This week’s recipe features Field Roast sausages, not because I got them for free, but because Field Roast is actually one of my favourite vegan sausage makers.
And to make it up to you, since I got these sausages for free: this week’s recipe will be for all of you, not just paying subs!
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Here’s my formula for a satisfying pasta salad, based on colour!
Pasta (of course!)
Green Veg
Red Veg
Accent Colour Veg
Protein
Sauce
In this case:
Fusilli
Peas
Cherry Tomatoes
Red Onion
Vegan Sausage
Lemon Vinaigrette
But you could also do:
Penne // Spinach // Red Bell Pepper // Olives // Tofu // Tahini Sauce
Or:
Macaroni // Brocoli // Tomatoes // Pine Nuts (ok, not a veg) // Chickpeas // Vegan Mayo
Just follow the formula!
Easy Pasta Salad
Serves: 2-4
Prep time: 10 minutes
Cook time: 10 minutes (cooking the sausage and the pasta)
Tools:
A pot and a pan
Ingredients
salad
1 cup green peas (thawed if from frozen)
1 package vegan sausage, about 13 oz, or 4 sausages
2 cups cherry tomatoes, about 280 g, or 1 1/2 cup chopped
1/2 red onion, diced
1 pound dry pasta, like penne or fusilli
vinaigrette
¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
black pepper, to taste
1 teaspoon salt
Method
Make the vinaigrette:
Mix the vinaigrette ingredients together in a jar. Shake to emulsify. You’re done!
Cook your pasta, to whatever tenderness you like. Strain and cool it by running cold water overtop of it.
Cook your sausage until it’s brown, or to your liking.
You can either cook it whole and then slice it, or slice it up first and then cook it. Up to you. It’ll all taste the same in your stomach!
In a large bowl, add the pasta. Add your vegetables. Add the sausage. Add the vinaigrette. Mix. You’re done!
Link to printer version.
What if I don’t want to use store bought sausage? Totally fine! See the substitution section below. I have ideas :)
How long does this last? This will last a week in your fridge, so feel free to meal prep it ahead of time.
How can I make it taste (even) better?
One easy way is to make this and let it sit overnight in your fridge. The flavours will come together even better.
Another way: double the amount of sausage!
Vegan sausage: Lots of ideas!
Chickpeas
Firm tofu, plain
Tofu “bacon” (recipe here!)
Soy curls
Or most radical of all… just don’t use anything to replace the sausage! If you choose this route, I would suggest using a heavier sauce like a tahini or mayo sauce.
Djion mustard: Use any mustard you like.
Pasta: If you’d prefer to, you could use rice. Or you could use gluten free pasta (black bean pasta salad sounds nice!).
Olive oil: You could use any oil you like, and use less or more as you prefer!
Ok, I hope you like the new format :) Let me know what you think please!