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Easy Vegan Pasta Salad

A vibrant and flavorful pasta salad loaded with fresh vegetables and a tangy dressing, perfect for potlucks and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces whole wheat pasta Use your favorite type, penne or rotini work beautifully.
  • 1 cup cherry tomatoes, halved Sweet and juicy for a burst of color.
  • 1 cucumber, diced Provides refreshing crunch.
  • 1 bell pepper, diced Any color you prefer.
  • 1/2 red onion, finely chopped Adds zest.
  • 1 cup black olives, sliced Savory addition.
  • 1/4 cup fresh parsley, chopped For garnish.
Dressing
  • 1/4 cup olive oil The base of the dressing.
  • 2 tablespoons balsamic vinegar For tanginess.
  • 1 tablespoon maple syrup Adds sweetness.
  • Salt and pepper, to taste Season as desired.

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add the pasta and cook according to package instructions, approximately 8-10 minutes, until al dente.
Preparing the Vegetables
  1. While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces, and slice the olives.
Making the Dressing
  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper until well combined.
Combining
  1. Drain the pasta and rinse it under cold water to cool. In a large bowl, combine the pasta, veggies, and dressing, tossing to coat evenly.
Garnishing
  1. Sprinkle the chopped parsley on top before serving. Optionally, add a pinch of red pepper flakes for extra zing.

Notes

This pasta salad can be made ahead of time and tastes even better after sitting in the fridge for a couple of hours. Store in an airtight container for up to 3 days.