Spicy Pasta Salad

• 450 g large shell pasta (dry)
• 1.5 cups cherry tomatoes
• 0.5 cup pickled peperoncini peppers
• 0.25 cup red onion
• 15 oz chickpeas
• 1 bunch parsley
• 0.25 cup vegan feta
• 1 heaping handful kale, shredded (optional)
• 1 cup vegan yogurt (unsweetened)
• 2.5 tbsp pickled peperoncino juice (or lemon juice)
• 1 tsp maple syrup
• 1.5 tbsp olive oil
• salt and pepper
• tbsp chili oil

Instructions

1. Cook the pasta according to package instructions. Drain and allow it to cool.
2. Prepare the dressing: in a bowl or jar, add the vegan yogurt, pickled peperoncino juice (or lemon juice), maple syrup, olive oil, salt and pepper.
3. Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl with a spoon to disperse.
4. Add all of the salad ingredients to a large bowl, pour the dressing over the top, toss and serve immediately.
5. Store in the fridge in a sealed container for up to 4 days.