World's best vegan pasta salad

Ingredients for 6 servings:

• 200 g penne, mini
• 2 tbsp olive oil
• 1 tbsp parsley, chopped, also frozen
• 1 tsp basil, chopped, also frozen
• 1 tsp Italian herbs, chopped, also frozen
• 250 g cherry tomatoes
• 1 bunch of spring onions
• 5 tomatoes, dried, in oil, drained
• 3 gherkins
• 2 tbsp cucumber juice
• 50 g rocket or lettuce
• 500 g soy yogurt (yogurt alternative)
• 1 tbsp balsamic vinegar
• salt and pepper
• Paprika powder, sweet
• chili powder
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Cook the pasta in salted water, drain, and transfer to a large bowl. Stir in the olive oil and herbs. While the pasta cools slightly, finely slice the sun-dried tomatoes and gherkins. Wash the spring onions and tomatoes and cut into rings or quarters. Add everything to the pasta and fold in. Add the cucumber juice, balsamic vinegar, and soy yogurt. Wash and sort the lettuce, roughly chopping if necessary to make the leaves more bite-sized. I always add the lettuce at the end—you don’t want it to be cooked by the warm pasta. Season the salad to taste. It’s best to let it sit for at least half a day—or even a day. Season again before serving, adding a little more olive oil if necessary. This salad is a great side dish for a barbecue.