Vegan pasta salad is a vibrant and hearty dish that’s perfect for any occasion, from summer picnics and potlucks to a quick and healthy lunch. This salad is a delightful combination of al dente pasta tossed with a variety of colorful vegetables such as cherry tomatoes, bell peppers, cucumbers, and red onions, all brought together with a zesty homemade vinaigrette. The addition of olives and fresh herbs like basil and parsley adds layers of flavor, making every bite refreshing and satisfying. Easy to prepare and packed with nutrients, this vegan pasta salad is not only delicious but also a great way to enjoy a wholesome meal that’s free from animal products. It’s best served chilled, making it a perfect make-ahead dish that you can enjoy at home or bring to gatherings.
Ingredients:
- 8 oz pasta (rotini, fusilli, or penne)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp maple syrup or agave nectar (optional, for sweetness)
- Salt and black pepper, to taste
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down quickly and prevent it from sticking. Set aside.
- Prepare the Vegetables:
- While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell peppers and cucumber, thinly slice the red onion, and halve the Kalamata olives. Place all the vegetables in a large mixing bowl.
- Make the Vinaigrette:
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, maple syrup (if using), salt, and black pepper until well combined.
- Combine the Salad:
- Add the cooked and cooled pasta to the bowl with the vegetables. Pour the vinaigrette over the pasta and vegetables. Add the chopped parsley and basil. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Chill and Serve:
- Cover the vegan pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Vegan pasta salad is a delicious and versatile dish that’s both nourishing and full of flavor. With its fresh vegetables, savory olives, and a tangy vinaigrette, this salad is a perfect choice for a light meal or a side dish that will delight vegans and non-vegans alike.
