Description

A vibrant and satisfying vegan pasta salad made with fresh vegetables, hearty pasta, and a creamy, tangy dressing. It’s perfect for any occasion—great as a quick lunch, side dish, or meal prep option.

Ingredients

8 oz pasta (any type you prefer)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 bell pepper, diced (any color)
1/2 cup olives (black or green), pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup vegan mayonnaise
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper, to taste

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Instructions

Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red onion, bell pepper, olives, and fresh parsley.
In a small bowl, whisk together the vegan mayonnaise, olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
Pour the dressing over the pasta and vegetables, tossing to coat everything evenly.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy!

Notes

Add chickpeas, tofu, or tempeh for extra protein.
Try other dressings like tahini or lemon vinaigrette for variety.
Experiment with different vegetables such as spinach, carrots, or corn.
Add jalapeños or hot sauce for a spicy version.
This salad is best served cold and doesn’t require reheating.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg