Vegan Pasta Salad
Easy and Delicious Vegan Pasta Salad!
Servings: 8 servings
Ingredients
- 1 pound pasta I used spirals*
- ½ red onion thinly sliced
- ½ cup grape or cherry tomatoes halved or quartered
- 1 small green bell pepper chopped (about 1 cup)
- 1 can of sliced black olives mine was 6 ounces
- ¼ cup chopped fresh parsley or cilantro I used parsley
- Salt and pepper to taste
- ⅓ cup olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon crushed red pepper
- Good pinch of sugar
Instructions
- Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.1 pound pasta
- Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.Salt and pepper to taste, 1/3 cup olive oil, 2 tablespoons white balsamic vinegar, 1/2 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon crushed red pepper, Good pinch of sugar
- In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing.1/2 red onion, 1/2 cup grape or cherry tomatoes, 1 small green bell pepper, 1 can of sliced black olives, 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper to taste and ENJOY!!!
Notes
*You can use any kind of pasta here including a gluten free variation if you desire! Just make sure that you cook it according to the package instructions as they're all very different
Nutrition
Calories: 303kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg
