Vegan Pasta Salad
A refreshing and vibrant vegan pasta salad packed with colorful vegetables and a tangy dressing, perfect for a quick lunch or picnic.
This Vegan Pasta Salad is a delightful blend of whole-food ingredients, making it not only delicious but also nourishing.
With a medley of fresh vegetables mixed with whole grain pasta and a zesty dressing, this dish is ideal for meal prep or a light lunch.
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What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole grain pasta is a great source of fiber and nutrients. Feel free to substitute the vegetables with your favorites, like spinach or olives. For a protein boost, consider adding chickpeas or edamame.
Tips & Notes
- •Add a squeeze of fresh lemon juice for an extra zing.
- •For a creamier dressing, blend soaked cashews with water and use as a base for the dressing.
Recipe Variations
- •Add roasted vegetables like zucchini or bell peppers for a different flavor profile.
- •Incorporate nuts or seeds, such as pine nuts or sunflower seeds, for added texture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become softer over time, but the flavor will still be delicious.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Just store it in an airtight container in the refrigerator.
Is this recipe gluten-free?
You can make this recipe gluten-free by using gluten-free pasta instead.
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A refreshing and vibrant vegan pasta salad packed with colorful vegetables and a tangy dressing, perfect for a quick lunch or picnic.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole grain fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.
- 3
In a large mixing bowl, whisk together the olive oil, red wine vinegar, garlic powder, Dijon mustard (if using), salt, and black pepper to create the dressing.
- 4
Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. Allow it to cool for a few minutes.
- 5
Add the cooled pasta to the bowl with the dressing, then add the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Toss everything together until well combined.
- 6
Taste and adjust seasoning if necessary. You can add more salt, pepper, or vinegar according to your preference.
- 7
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy your delicious vegan pasta salad!
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