Description
This 15 Minute Vegan Pasta Salad is a fresh, vibrant, and easy-to-make dish featuring crisp vegetables and a zesty natural dressing. Perfect for busy weekdays or lively gatherings, it offers plant-powered goodness with versatile options to customize. Ready quickly and full of flavor, this salad is an ideal crowd-pleasing side or light meal.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, thinly sliced
- 1/2 cup black olives, drained and sliced
- 1/4 cup fresh parsley or basil, roughly chopped
Dressing (natural)
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Add-ins and Variations
- 1/2 cup cooked chickpeas or edamame (for protein boost)
- 1/2 cup shredded carrots
- 1/4 cup sliced radishes
- 1/2 cup steamed broccoli florets
- 1/4 cup vegan feta (plant-based) or nutritional yeast
- Pinch of red pepper flakes or smoked paprika (natural)
- Natural gelling agent (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your short pasta and cook according to package instructions until al dente, usually 8 to 10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it for the salad.
- Prepare Fresh Veggies: While the pasta cooks, rinse and halve the cherry tomatoes, dice the cucumber, slice the red bell pepper into thin strips, roughly chop the fresh herbs such as parsley or basil, and drain and slice the black olives.
- Whisk the Dressing (natural): In a small bowl, combine apple cider vinegar (natural), olive oil, Dijon mustard (natural), garlic powder (natural), salt, and freshly ground black pepper. Whisk well until the dressing is smooth and well blended.
- Combine and Toss: Place the drained pasta in a large mixing bowl. Add all the prepared vegetables and optional add-ins. Drizzle the dressing (natural) over the salad, then toss gently until everything is evenly coated. Adjust the seasoning with additional salt or pepper if needed.
- Chill and Serve: Let the salad chill in the refrigerator for at least 10 minutes to allow the flavors to meld. Serve cold or at room temperature, garnished with extra fresh herbs, sliced olives, or chili flakes if desired.
Notes
- Cook pasta just until al dente to prevent mushiness when tossed with dressing.
- Use the freshest vegetables available for the best crunch and flavor.
- Whisk dressing thoroughly for a smooth, even coating.
- Refrigerate the salad before serving to enhance flavor blending.
- Prep vegetables and dressing ahead of time to speed up assembly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick vegan salad, plant-based pasta dish, easy pasta salad, healthy vegan recipes
