Description
A vibrant and delicious vegan pasta salad, perfect for picnics, potlucks, or a light lunch. Packed with fresh vegetables and tossed in a tangy, flavorful dressing, this salad is a crowd-pleaser.
Ingredients
Scale
- 1 pound
- 1 cup
- 1 cup
- 0.5 cup
- 1 cup
- 0.5 cup
- 0.25 cup
- 0.25 cup
- 0.25 cup
- 3 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1 clove
- 0.5 teaspoon
- taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
- While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and halve the Kalamata olives. Chop the fresh parsley and basil.
- In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, parsley, and basil to the bowl with the dressing.
- Toss well to combine, ensuring the pasta and vegetables are evenly coated with the dressing.
- Taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to your liking.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This also helps the pasta salad become more flavorful.
- Before serving, toss the pasta salad again. Serve chilled and enjoy!
Notes
- For extra protein, add a can of drained and rinsed chickpeas or white beans.,Feel free to customize the vegetables based on your preferences and what’s in season. Other great additions include artichoke hearts, sun-dried tomatoes, or roasted vegetables.,This pasta salad can be stored in the refrigerator for up to 3 days.,To make it gluten-free, use gluten-free pasta.,Add a pinch of red pepper flakes for a little heat.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 400
- Fat: 20
- Carbohydrates: 50
- Protein: 10
Keywords: vegan pasta salad, pasta salad, vegan salad, summer salad, picnic recipe, potluck recipe, easy vegan recipe