Ingredients
Salad
- 250 g pasta vegan pasta of your choice
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1/4 cup red onion finely chopped
- 1/4 cup black olives sliced
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley chopped
Dressing
- 60 ml olive oil
- 45 ml balsamic vinegar
- 1 garlic cloves
- 1 tsp Dijon mustard
- salt to taste
- pepper to taste
Instructions
- Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
- Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
- Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
- Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
169
mg
7
%
Potassium
413
mg
12
%
Carbohydrates
55
g
18
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
1360
IU
27
%
Vitamin C
58
mg
70
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.