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Vegan Pasta Salad

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This Vegan Pasta Salad is a fresh, colorful, and satisfying dish packed with crisp vegetables, tender pasta, and a zesty homemade dressing. Perfect for picnics, potlucks, or meal prep, it’s a flavorful and versatile plant-based option everyone will enjoy.

Ingredients

  • 12 oz short pasta (rotini, fusilli, penne, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1 bell pepper (any color), chopped
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley or basil, chopped
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp maple syrup or agave (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Prep the vegetables: halve tomatoes, dice cucumber and bell pepper, slice onion, and chop herbs.
  3. In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, sweetener (if using), salt, and pepper.
  4. In a large bowl, combine the cooled pasta, vegetables, olives, and herbs. Pour the dressing over and toss well to coat.
  5. Chill for at least 30 minutes to allow flavors to meld. Toss again and adjust seasoning before serving.

Notes

  • Add chickpeas or white beans for extra protein.
  • Use gluten-free pasta for a GF version.
  • Mix in roasted vegetables or sun-dried tomatoes for depth.
  • Swap vinegar with balsamic for a sweeter dressing.
  • Add vegan feta or nutritional yeast for a cheesy touch.

Nutrition

Find it online: https://cookedbymaya.com/vegan-pasta-salad/