What you need:
9 oz. (255g) asparagus, cut into pieces
1 tbsp. olive oil
1 lb. (450g) pasta, cooked, and cooled
1 cup (55g) sun dried tomatoes, chopped
2 tbsp. oil, from the jar of sun dried tomatoes
4 green onions, sliced
4 tbsp. vegan parmesan cheese, grated
4 tbsp. parsley, chopped
1 lemon, zested & juiced
salt & pepper
1 tsp. black sesame seeds, to serve
Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.
Place the asparagus on the baking sheet and drizzle over 1 tablespoon of the olive oil. Place the asparagus into the hot oven to roast for 7-10 minutes.
In the meantime, cook the pasta in salted water, then drain, rinse with cold running water and set aside.
Place the pasta and asparagus in a large bowl. Add the sun dried tomatoes, the oil from the sun dried tomatoes, green onions, parmesan, parsley, lemon zest and lemon juice. Toss everything together and season to taste with salt and pepper.
Place the salad into a serving bowl, garnish with sesame seeds and serve.
Store the salad in an airtight container in the refrigerator for up to 3 days.
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