Vegan Pasta Salad
This vibrant Vegan Pasta Salad is a delightful medley of fresh vegetables and hearty pasta, tossed in a zesty Dijon vinaigrette. Perfect for picnics, potlucks, or as a light meal, this colorful dish bursts with flavor and nutrition. Packed with crunchy cucumbers, sweet bell peppers, and juicy tomatoes, it’s not just delicious but also incredibly easy to prepare. Enjoy it chilled or at room temperature for a refreshing dish any time of the year.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Ingredients
Scale
- 250 g pasta (penne or fusilli)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1 carrot (grated)
- 100 g cherry tomatoes (halved)
- 100 g canned corn (drained)
- 1/4 red onion (sliced)
- 100 g black olives (sliced)
- 1 handful arugula or mixed greens
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine cucumber, red bell pepper, grated carrot, cherry tomatoes, corn, red onion, and black olives.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it. Gently toss to combine.
- Fold in arugula or mixed greens and mix again.
- Serve immediately or refrigerate for about 30 minutes to enhance flavors. Garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 4g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://tastyamelia.com/vegan-pasta-salad/