VEGAN CHICKEN PASTA SALAD // Recipe

   
80g uncooked pasta

100g vegan chicken style pieces

1/2 medium pepper

2inch chunk cucumber

7 cherry/plum tomatoes 

2tbsp pine nuts or cashews

8 basil leaves 

1tsp lemon zest (around 1/2 a lemon)

OR 

This was inspired by Co-op vegan pasta dish, which you can easily buy, add some extra ‘chicken’ or chickpeas into for protein,  and bam easy lunch done.

 
Boil the pasta for 15 minutes (or however long the packet says) and while waiting, chop up your vegetables into small chunks.

Cook the vegan chicken if necessary (I use Quorn in the microwave covered in water for 4 minutes). Then set aside and leave to cool.

When ready, drain the pasta, run under cold water to cool it, and add the veg, chicken, pine nuts, and lemon zest.

Chop the basil finely, and scatter all over just before serving.

This is perfect to take along to a summer barbecue, or you could even pack it up to take to work with you as it lasts up to 5 days in the fridge. 

     
 

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