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Vegan Pasta Salad

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A refreshing and vibrant Vegan Pasta Salad loaded with fresh ingredients, perfect for summer gatherings and potlucks.

Ingredients

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  • 8 oz pasta (your choice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup 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 pot of salted water to a rolling boil. Add 8 oz of your favorite pasta and cook according to package instructions. Drain and rinse under cold water.
  2. Combine fresh ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Stir gently.
  3. Whisk the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt and pepper.
  4. Dress the salad: Pour the dressing over the pasta salad and toss gently to coat. Let sit for a few minutes.
  5. Serve & enjoy: This salad can be served chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Feel free to add protein like chickpeas or beans.

Nutrition

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

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