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  • Writer's pictureMealsbymiri

BBQ-friendly Pasta Salad

This vegan creamy pasta salad is perfect for your summer barbecue, but can also easily be made using an oven instead. Whatever way you want to do it, I highly encourage you to make this salad for your next dinner party!


300g penne pasta

180g frozen mock chicken pieces

150g zucchini

120g bell pepper

100g cherry tomato

3 cloves garlic

2tbsp olive oil

1tsp dried oregano

1tsp dried coriander

1tsp chili flakes

lots of flaky sea salt and pepper

100g spinach

Dressing: 200g vegan sour cream 20g sweet chili sauce

1 clove garlic (minced)

3tsp lemon juice

salt to taste

Start by preheating the oven to 200C or firing up the barbecue. Halve your tomatoes, slice your zucchini and bell pepper into chunks and thaw your mock meat of choice. Add to an oven safe dish and toss with olive oil, minced garlic, oregano, coriander, chili flakes and salt + pepper. Bake in the oven for 50 min at 200C. Alternatively, add all this to a barbecue friendly tray/dish and heat until the veggies are slightly charred and tender. Boil your pasta in salted water. Drain and add to a large bowl. Mix all ingredients for the dressing and add to the bowl along with the grilled/baked veggies and chopped spinach. Toss until combined and serve!

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