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Super-Easy Vegan Pasta Salad

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A vibrant and easy-to-make vegan pasta salad filled with colorful vegetables and a delicious dressing, perfect for any occasion.

Ingredients

Scale
  • 16 ounces pasta (rotini or penne)
  • ¾ cup cherry tomatoes (halved or quartered)
  • ¾ cup cucumber (diced into small chunks)
  • ¾ cup pitted and sliced kalamata olives
  • ½ cup green bell pepper (diced into small chunks)
  • ½ cup red onion (finely chopped or thinly sliced)
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh basil
  • ¼ cup extra virgin olive oil
  • 2 tablespoons + 1 teaspoon balsamic vinegar
  • 1¼ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions (about 8-10 minutes). Reserve a cup of pasta water before draining.
  2. Prep the Veggies: While the pasta is cooking, chop the vegetables. Halve the cherry tomatoes, dice the cucumbers, slice the olives, chop the bell pepper, and finely dice the red onion.
  3. Mix the Dressing: In a large bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, red pepper flakes, and garlic powder. Let it sit for 10 minutes to enhance the flavors.
  4. Combine Pasta and Veggies: Drain and rinse the cooked pasta under cold water. Add it to the bowl with the dressing and toss well.
  5. Finish Up: Gently fold in the chopped parsley and basil. Adjust seasonings as necessary.
  6. Chill Out: Let the pasta salad sit in the fridge for at least 30 minutes before serving for the flavors to develop.

Notes

Feel free to customize by adding chickpeas, using gluten-free pasta, or incorporating other seasonal vegetables.

Nutrition

Keywords: vegan pasta salad, easy pasta salad, summer salad, healthy vegetarian recipes

Find it online: https://sprinklespoon.com/15-minute-vegan-pasta-salad-for-weeknights/