Description
This Italian Pasta Salad is a vibrant and refreshing dish featuring rotini pasta, crisp colorful vegetables, and a zesty dressing made with apple cider vinegar (natural). Perfect as a quick meal or a crowd-pleasing side, it combines fresh plant-based ingredients for a flavorful, wholesome experience.
Ingredients
Scale
Pasta and Vegetables
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh basil leaves
Plant-Based Feta
- 1/2 cup plant-based feta (plant-based), crumbled
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Cook the Pasta: Boil the rotini pasta in salted water until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking. Drain and rinse with cold water to cool and stop cooking.
- Prepare the Vegetables: While pasta cooks, rinse and halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion. Place all vegetables in a large bowl.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, vegetarian Worcestershire sauce (natural), Dijon mustard (natural), garlic powder (natural), sea salt, and black pepper until smooth and emulsified.
- Combine Ingredients: Add the cooled pasta to the bowl with vegetables. Pour dressing over and toss gently to coat evenly. Stir in Kalamata olives, fresh basil leaves, and crumbled plant-based feta (plant-based). Toss once more.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and dressing to soak into the pasta.
Notes
- Do not overcook pasta to avoid a mushy texture.
- Chilling the salad before serving enhances flavor blending.
- Cut vegetables uniformly for balanced bites.
- Use fresh basil for best flavor.
- Adjust dressing quantity to taste, starting with less vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Italian pasta salad, plant-based pasta salad, rotini salad, vegan pasta salad, gluten free salad
