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Vegan Pasta Salad

A vibrant and hearty vegan pasta salad bursting with fresh vegetables, herbs, and a zesty dressing, perfect for gatherings and meal preps.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta (gluten-free if desired; try rotini or penne)
  • 1 cup cherry tomatoes, halved sweet and juicy!
  • 1 cucumber, diced refreshing crunch
  • 1 bell pepper, diced use your favorite color for extra cheer
  • 1 cup corn, fresh or frozen for a hint of sweetness
  • ½ cup red onion, finely chopped balance the flavors
  • 1 cup black olives, sliced salty goodness
  • 1 cup fresh parsley, chopped herbaceous brightness
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
  2. Prepare the Vegetables: While the pasta cooks, chop your cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  3. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust the seasoning if needed.
Assembly
  1. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, black olives, and parsley. Pour the dressing over the top and toss gently.
  2. Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes.

Notes

Feel free to swap spinach with kale for a stronger flavor, or add avocado for creaminess. Consider making it the day before for the best flavor.