Description
Vegan Pasta Salad is a vibrant and flavorful dish that serves as the perfect addition to any gathering. Bursting with fresh vegetables, tangy olives, and a zesty homemade Italian dressing, this plant-based pasta salad is not only visually appealing but also packed with nutrition. Ideal for potlucks, picnics, or family dinners, it offers a delightful medley of tastes and textures while being incredibly easy to prepare.
Ingredients
Scale
- 1 lb Rotini Whole Wheat Pasta
- 1 lb Rotini Tri Color Pasta
- 5 Roasted Red Peppers
- 2 Green Bell Peppers (chopped)
- 1/2 cup Red Onions (chopped)
- 1 cup Tomatoes (grape or cherry, chopped if too large)
- 6 oz Canned Black Olives (drained, rinsed, sliced)
- 2 cups Italian Dressing
Instructions
- Cook both types of rotini pasta according to package directions until al dente. Strain using a colander and rinse with cool water.
- In a mason jar, combine oil, vinegar, water, basil, oregano, parsley, salt, pepper, and red pepper flakes; shake well to mix.
- In a large mixing bowl, combine the cooled pasta with onions, olives, green peppers, roasted red peppers, and tomatoes.
- Pour the dressing over the mixture and toss gently until evenly coated.
- Cover the bowl and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 4g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg