Vegan Pasta Salad

Growing up, I ate a LOT of pasta plate of mixed greens (zero grumblings!). This pasta plate of mixed greens is my endeavor to duplicate my mothers pasta serving of mixed greens which is an exceptionally mentioned dish at ALL family capacities.

It’s loaded up with veggies, pasta based on your personal preference (I generally end up going after spirals or neckties in this dish), and an easy to make dressing to include a pleasant eruption of flavor to everything.

Talking about the pasta, you can utilize actually ANY sort of pasta here that you might want! Since we’re essentially blending it in with a couple of different fixings after it has just been cooked, you can have your pick. Any plant based, gluten full or gluten free pasta would function admirably here! I’ve attempted this before with red lentil pasta and LOVED IT!

Vegan Pasta Salad

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Recipe by foodwithfeelingCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

15-minute vegan pasta salad that is packed with flavor and plant-packed goodness. Vibrantly colorful and drizzled with a fabulous sesame dressing, this salad is perfect for lunches or dinners!

Ingredients

  • 1 pound of pasta ( I used spirals)*

  • 1/2 red onion, thinly sliced

  • 1/2 cup of grape or cherry tomatoes, halved or quartered

  • 1 small green bell pepper, chopped (about cup)

  • 1 can of sliced black olives (mine was 6 ounces)

  • 1/4 cup of chopped fresh parsley or cilantro (I used parsley)

  • Salt and pepper to taste

  • 1/3 cup of olive oil

  • 2 tablespoons of white balsamic vinegar

  • 1/2 teaspoon of oregano

  • 1 teaspoon of garlic powder

  • 1 teaspoon of onion powder

  • 1/4 teaspoon of crushed red pepper

  • Good pinch of sugar

Directions

  • Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.
  • While the pasta cooks, chop up your veggies and make your dressing.
  • Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.
  • In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing.
  • Salt and pepper to taste and ENJOY!!!

Notes

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