Spring is the green season, giving you a ripe picking of fresh produce to inspire your vegan meals. This vegan pasta salad incorporates in-season spring veggies and a homemade vegan dressing. Serve it as an Earth Day recipe or for your vegan Easter celebration. Visit your farmers' market for the freshest vegetables and herbs.
1. Cook pasta according to package directions until al dente. Drain in a colander and rinse with cold water. Transfer to a large bowl and toss with a little olive oil if pasta starts to stick.
2. Add vegetables and arugula to the bowl and toss to combine.
3. In a food processor, combine herbs, lemon juice and zest, garlic, agave, and vinegar and puree. With the machine running, add olive oil until incorporated. Season with salt and pepper.
4. Pour dressing over salad and toss well to coat. Add vegan cheese and toss again. Serve immediately.
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