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Vegan Pasta Salad

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A refreshing Vegan Pasta Salad packed with colorful summer produce and dressed in a tangy balsamic vinaigrette.

Ingredients

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  • 8 oz pasta (any shape)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and let it cool while you prepare the veggies.
  2. Prepare the Vegetables: In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, bell pepper, red onion, black olives, and fresh parsley. Toss gently to mix.
  3. Whisk the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
  4. Combine and Toss: Pour the dressing over the pasta salad and toss until everything is evenly coated.
  5. Serve and Enjoy: Enjoy your Vegan Pasta Salad chilled or at room temperature.

Notes

This salad can be stored in an airtight container for up to 3 days. Flavors deepen as it sits.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vegan-pasta-salad/

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