Oh, and another thing. I genuinely think, that pasta salads are much better cold. The flavors are just more intense. So give it a try and let me know how you liked it!
"Cheesy" Italian Pasta Salad
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This vegan pasta salad makes a great light lunch/dinner that you can enjoy warm or cold. Perfect to take with you to school and work.

Course: Main Course
Cuisine: Italian
Servings: 2
  • 2 cup fusilli pasta dry
  • 1 cup cherry tomatoes chopped
  • 4 tbsp white beans (cooked)
  • 15 black olives
  • 15 green olives
  • 3 artichoke hearts halved
  • 1/2 red onion chopped
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 3 tsp basil dried
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Cook the pasta in salted water, then drain. Place in a big, glass bowl.

  2. In a smaller bowl, mix the olive oil and the nutritional yeast, creating the "cheese sauce".

  3. Chop the veggies, then season with the salt, pepper and basil.

  4. Mix the "cheese sauce" with the pasta, then add the veggies. If you have them on hand, garnish with fresh basil leaves.

  5. Enjoy warm or cold!