Go Back

Vegan Pasta Salad

A vibrant blend of pasta, fresh vegetables, and a zesty dressing, perfect for quick meals or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 8 oz pasta Use any shape, preferably spiral pasta.
  • 1 small red onion, sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1 medium green bell pepper, chopped
  • 1/2 cup sliced black olives
  • 1/4 cup fresh parsley or cilantro, chopped For garnishing.
Dressing
  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp crushed red pepper Adjust to taste.
  • 1 tsp sugar Balances acidity.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Cook the pasta according to the package instructions, cooking until your desired doneness, then drain and let cool.
  2. If serving cold, run the cooked pasta under cold water to cool it off significantly.
Dressing
  1. In a bowl, whisk together the olive oil, white balsamic vinegar, oregano, garlic powder, onion powder, crushed red pepper, and sugar until fully combined.
Combine
  1. In a large bowl, mix the cooled pasta, sliced red onion, halved tomatoes, chopped green bell pepper, black olives, and parsley (or cilantro) together.
  2. Pour the dressing over the pasta and veggies, then toss everything until fully coated.
  3. Add salt and pepper to taste, then dig in and enjoy!

Notes

Let the salad sit for at least 30 minutes before serving to allow flavors to meld. Store leftovers in an airtight container for up to three days.