Description
Vegan Pasta Salad is a vibrant and refreshing dish that’s perfect for any gathering, from potlucks to family barbecues. This plant-based salad combines colorful vegetables with hearty whole grain rotini, all tossed in a tangy homemade Italian dressing. Bursting with flavor and nutrition, it’s not only easy to prepare but also makes for a crowd-pleasing side or light main course. Ideal for meal prep, this salad tastes even better after chilling in the fridge, allowing the flavors to meld beautifully. Serve it chilled and watch it disappear at your next event!
Ingredients
Scale
- 1 lb Whole Wheat Rotini Pasta
- 1 lb Tri-Color Rotini Pasta
- 5 Roasted Red Peppers (sliced)
- 2 Green Bell Peppers (chopped)
- 1/2 cup Red Onion (chopped)
- 1 cup Grape Tomatoes (halved)
- 6 oz Canned Black Olives (sliced)
- 2 cups Homemade Italian Dressing
Instructions
- Cook both types of rotini pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cool water.
- In a mason jar, whisk together oil, vinegar, herbs, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta with roasted red peppers, green bell peppers, red onion, tomatoes, and olives. Pour over the dressing and toss well.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg