Crispy Vegan Chick'n Pasta Salad | Pinch of Parsley
Crispy Vegan Chick'n Pasta Salad
15 mins prepServes 6
A flavorful, plant-based pasta salad featuring crispy chick'n, rotini pasta, artichoke hearts, sun-dried tomatoes, pine nuts, and a lemon vinaigrette, perfect for sharing at gatherings like Memorial Day weekend.
1. Preheat oven to 450°F. Spray a nonstick baking sheet with cooking spray and arrange frozen chick’n filets in a single layer. Bake for 22 to 24 minutes, turning once halfway through.
2. Allow the chick’n filets to cool slightly, then cut them into 1-inch cubes.
3. Cook the pasta according to package instructions. Drain and then drizzle with 1-2 tablespoons of olive oil. Allow to cool.
4. Add all ingredients to a large bowl and toss to combine.
5. Chill in the fridge for at least 30 minutes before serving. When ready to serve, toss once more, garnish with additional herbs and vegan parmesan and enjoy!
