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Vegan Pasta Salad
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Vegan Pasta Salad Recipe

Simple to make and requested at potlucks you're going to love this Vegan Pasta Salad Recipe. Made with common vegan pantry staples this recipe is ready to enjoy in just 30 minutes. This is a great make-ahead meal that stores well in the fridge.
Course Appetizer, Salad
Cuisine American
Keyword Pasta Salad, Vegan Pasta Salad
Prep Time 8 minutes
Cook Time 11 minutes
Servings 6
Calories 119kcal

Ingredients

  • 1 medium red onion
  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1 cup cherry tomatoes
  • 1 English cucumber
  • 3 green onions
  • 1 lb pasta
  • 1/2 cup kalamata olives
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Cook the pasta per the package instructions.
    1 lb pasta
  • Meanwhile combine the oil, vinegar, salt, pepper, and Italian seasoning in a small bowl. Stir to combine.
    1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper
  • Chop up all of the veggies into small bite-sized pieces.
    1 medium red onion, 1 medium yellow bell pepper, 1 medium red bell pepper, 1 cup cherry tomatoes, 1 English cucumber, 3 green onions, 1/2 cup kalamata olives
  • Once the pasta has cooked, drain it from the water and rinse in cold water to cool the pasta down. Once cool, place the pasta into a bowl.
  • Add the chopped veggies to the bowl with pasta.
  • Add the oil mixture to the pasta mixture. Stir to completely combine.
  • Spoon into a bowl and serve.

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 737mg | Potassium: 509mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1281IU | Vitamin C: 77mg | Calcium: 56mg | Iron: 2mg