Lunch | Dinner

No-Cook Summer Pasta Salad

This is designed to be quick and easy but still full of the best flavours of Summer. Stir it into cooked and cooled pasta for an instant salad or stir through hot pasta for dinner in a flash.

prep time
cooking time
Recipe by Christie Connelly


3 whole roasted capsicums (from a jar or the delicatessen), roughly chopped

2 ripe tomatoes, diced

1 garlic clove

80ml (1/3 cup) Vitasoy Original Soy Milk

10 fresh basil leaves, finely chopped

1 teaspoon lemon zest

cooked and cooled pasta, to serve


  1. Place the capsicums, tomatoes and garlic into a food processor or blender and process until smooth, about 1 minute. Add the soy milk and pulse to combine.
  2. Remove to a jug and stir in the basil and lemon zest. Season with salt and pepper and stir through your favourite cooked and cooled pasta. Chill in the fridge until ready to serve.