Vegan Pasta Salad
If you are looking for a vegan pasta salad recipe, here is a fast and easy recipe idea that is perfect for family gatherings, birthdays, and holidays.
Ingredients
- 1 pound pasta of choice
- 1/2 red onion, thinly sliced
- 3 tablespoons red wine vinegar, divided
- 1 cup halved cherry tomatoes
- 1/2 cup sliced black olives
- 1 yellow bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup torn fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon sugar or maple syrup
- salt/pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, rinse and set aside to cool.
- While the pasta is cooking, toss the thinly sliced onion with 1 tablespoon red wine vinegar.
- Chop the vegetables and make the dressing: whisk together the remaining 2 tablespoons red wine vinegar and olive oil along with the sugar, garlic clove and generous pinch salt and pepper (will depend on your pasta water that you salted, but I usually do ~1/2 teaspoon each).
- Drain any excess liquid off the onions, then toss with the cooked pasta, vegetables, herbs and dressing. Toss well to combine, season to taste, and enjoy.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 61gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 186mgPotassium: 307mgFiber: 3gSugar: 4gVitamin A: 469IUVitamin C: 46mgCalcium: 37mgIron: 2mg