A vegan pasta salad made from risoni, also known as rice noodles. Featuring sun-dried tomatoes, artichokes, and baked broccoli and zucchini. Plus a delicious marinade made from vegan basil pesto and lemon.
Preheat the oven to 200°C. Divide the broccoli into small florets and mix in a bowl with olive oil, a little salt and pepper. Place on a baking tray lined with baking paper and cook in the oven (middle rack) for about 20 minutes. Then let it cool down.
Cook the risoni in salted water according to the instructions on the package until al dente, rinse with cold water and drain well in a colander.
Peel the garlic and cut into thin slices.
Wash zucchini, drain well and cut into small cubes or finely slice with a mandolin.
Heat the olive oil in a pan, briefly sauté the zucchini and garlic together, season with salt and pepper and set aside to cool.
Roast the pine nuts in a pan without fat until golden brown.
Drain the sundried tomatoes and cut into fine strips or pieces.
Cut the olives into rings.
Vinaigrette:
For the vinaigrette you will need a fresh basil pesto . You can find a recipe HERE . If you make the pesto vegan, simply use vegan parmesan or 2 tbsp yeast flakes.
For the vinaigrette, mix light balsamic vinegar with sea salt and freshly ground pepper. Beat in the olive oil, basil pesto, lemon juice, some water and a pinch of sugar.
Finish:
Mix the risoni in a bowl with the vinaigrette. Leave for about 15 minutes.
Then fold in the garlic zucchini, sundried tomato strips, artichokes, pine nuts and olives.
Taste again and season if necessary.
Arrange the pasta salad on plates or in a bowl. Scatter baked broccoli florets on top.
Serve garnished with grated Parmesan (vegetarian) or yeast flakes (vegan) and fresh basil.