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 minutesminutes
Cook Time 11 minutesminutes
Servings 6
Calories 119kcal
Ingredients
1mediumred onion
1mediumyellow bell pepper
1mediumred bell pepper
1 cupcherry tomatoes
1English cucumber
3green onions
1lbpasta
1/2cupkalamata olives
1/4cupbalsamic vinegar
2tbspolive oil
1tbspItalian seasoning
1/2tspsalt
1/2tsppepper
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.