This Vegan Pasta Salad is perfect for lunch, a quick weeknight dinner, and so much more! Made in only 15 minutes! It's loaded with flavour and topped with a flavourful homemade Italian vinaigrette
¼cup green bell pepper½ green bell pepper ( 70 g )
½cupcherry tomatoesSliced (95g)
¼cup parsley(8g)
¼cupblack olivessliced (37g)
1/4 red onionSliced (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
Can I make this pasta salad ahead of time?Yes you can! This is perfect for meal prep and keeps in the refrigerator well. If you're serving this for a crowd (and not for meal prep) I would prepare this one day in advance for the freshest flavour.
How long does this last in the refrigerator?This recipe holds up really well in the refrigerator it lasts for about 5-6 days.
Can I use other pastas?Yes you can! Other pastas (ziti, penne, bowtie) work perfectly here and if you're gluten free, gluten free pasta can be subbed as well.
What vegetables can I substitute?
Zucchini Carrots Spring onions broccoli Baby spinach
An expert tip is to leave this to sit for at least 30 minutes and the flavours intensify even mo