Cook the Pasta: Start by boiling the elbow pasta or cavatappi according to the package instructions until al dente. Once done, drain and rinse it under cold water to stop the cooking process, and let it cool completely.

Prepare the Vegetables: While your pasta cools, dice the cucumber, red onion, bell peppers, and tomatoes. Don’t forget to finely chop the fresh parsley. Once everything is ready, combine the pasta and the chopped vegetables in a large mixing bowl.

In a medium-sized pan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant, around 1–2 minutes.

Then, stir in the tomato paste, paprika, red pepper flakes, dried oregano, and cumin. Continue cooking for another minute or so, letting the spices bloom.

Once the spices are aromatic, remove the pan from heat. Stir in the pomegranate molasses and fresh lemon juice, seasoning with salt and black pepper to taste.

Pour the delicious dressing over the pasta and vegetables in the bowl. Gently toss everything together, making sure that the dressing coats all the ingredients evenly.

Finally, top the salad with crumbled vegan feta and extra chopped parsley. You can serve it immediately, or for a more refreshing taste, chill it in the fridge for about 30 minutes before serving.