15 Minute Pasta Salad
This 15 minute vegan pasta salad is loaded with fresh veggies and tossed with a bright and tangy Italian vinaigrette. Perfect for meal prep!
Ingredients
Italian Vinaigrette
- 3 tablespoons extra virgin olive oil (about 42g)
- 2 tablespoons balsamic vinegar (30g)
- 2 teaspoons lemon juice or apple cider vinegar (10g)
- 1 teaspoon dijon mustard (5g)
- ½ teaspoon sea salt (3g)
- ¼ teaspoon ground black pepper (0.6g)
Pasta Salad
- 8 ounces rotini pasta uncooked (227g)
- ¼ cup green bell pepper ½ green bell pepper (70g)
- ½ cup cherry tomatoes sliced (95g)
- ¼ cup parsley (8g)
- ¼ cup black olives sliced (37g)
- ¼ red onion sliced (57g)
Instructions
Italian Vinaigrette
- Add all the ingredients into a mason jar or a bowl. Shake the mason jar to combine, or stir vigorously in the bowl. Shake/stir again right before you're about to add it to the pasta salad.
Pasta Salad
- Cook the pasta according to package directions in a boiling pot of salted water. While the pasta is cooking, you can cut up all the ingredients and make the dressing.
- Drain the pasta according the package directions, then allow to cool slightly (I like to run mine under cold water to stop the cooking). Add in all the pasta salad ingredients. Pour the vinaigrette over it and stir to combine.
- You can taste and add more salt or acid if you like. You can eat it right away or let it sit for about 30 minutes for the flavours to meld even more. Eat and enjoy!
Video
Notes
To store: This pasta salad recipe holds up really well in the refrigerator, stored in an airtight container; it lasts for about 5-6 days. I do not recommend freezing it, as there are too many fresh ingredients and their textures and flavours will suffer.
Nutrition
Calories: 333kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 446mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg