Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Yields: 4 servings

DIRECTIONs

1. Cook the pasta in salted water according to the package instructions until al dente.

2. Drain the cooked pasta and set aside to cool.

3. In a pot of boiling water, blanch the string beans for 3-4 minutes until crisp-tender.

4. Add the green peas to the pot and cook for an additional 2 minutes.

5. Drain the vegetables and rinse them under cold water to stop the cooking process. Set aside.

6. In a small pan, heat the olive oil over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant. Add the string beans and peas to the pan. Saute for another 2-3 minutes. Remove from heat and set aside.

7. In a large mixing bowl, combine the cooked pasta, string beans, green peas, and sautéed garlic.

8. Once cooled down to room temperature, add the arugula, vegan mozzarella cheese, chopped shallot, and fresh parsley to the bowl.

9. Drizzle the lemon juice over the salad.

10. Season with salt to taste.

11. Gently toss all the ingredients together until well combined and evenly coated. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.

12. Remove the pasta salad from the refrigerator.

13. Give it a final toss to redistribute the dressing.

14. Serve chilled and enjoy!