Vegan Pasta Salad Recipe | Quick And Easy Summer Side Dish
If you’re looking for a fresh, vibrant, and easy-to-make dish that’s perfect for picnics, barbecues, or a quick lunch, this Vegan Pasta Salad is exactly what you need!
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Servings: 6 servings
Calories: 318kcal
Ingredients
- 12 ounces Pasta Any vegan variety
- 1 cup Cherry Tomatoes halved
- 1 cup Vegan Mozzarella Cheese cubed
- 1/4 cup Red Onion finely diced
- 1 Bell Pepper diced
- 1/2 cup Peas
- Fresh Herbs to taste
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 clove Garlic minced
- 1 tsp Maple Syrup
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Groudn Black Pepper
Instructions
- Cook the Pasta- Begin by cooking the pasta according to the package instructions. Be sure to cook it al dente so it doesn’t get mushy when mixed with the dressing. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set it aside to cool.
- Prepare the Vegetables- While the pasta is cooling, chop your cherry tomatoes, vegan mozzarella, red onion, and bell pepper into bite-sized pieces. Toss them together in a large bowl along with the peas.
- Make the Vinaigrette. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and maple syrup (if using). Season with salt and pepper to taste. Whisk until the dressing is emulsified and smooth.
- Combine the Pasta and Veggies. Add the cooled pasta to the bowl with the chopped vegetables. Pour the vinaigrette over the top and toss everything together until evenly coated.
- Chill and Serve. For the best flavor, let the pasta salad sit in the fridge for at least 30 minutes to allow the dressing to soak into the pasta and vegetables. The flavors will deepen, and the salad will become even more delicious.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 9g | Fat: 10g | Fiber: 3g | Sugar: 4g