Vegan Pasta Salad
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Vegan Pasta Salad
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This easy Vegan Pasta Salad is made with fresh vegetables and herbs, gluten free pasta and no mayonnaise for a simple meatless lunch or dinner idea that is packed full of flavor.
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Ingredients
- 8 ounces chickpea fusilli pasta see note #1 below, Dry O Organics brand
- 8 ounces tomato diced
- 8 ounces cucumber diced
- 4 ounces broccoli cut into bite sized pieces
- 4 ounces bell pepper any color, diced
- 2 ounces red onion finely diced
- 2 tablespoons parsley finely minced, fresh
Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the pasta according to the instructions on the package. Cook for 1 minute less than instructions ask for. Once cooked drain immediately and let cool.
- In a small bowl whisk together all of the dressing ingredients and set aside.
- Once pasta has cooled place it in a large bowl and add the tomatoes, cucumbers, bell peppers, broccoli, red onion, and fresh parsley. Toss together.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- We used three pastas: O Organics Pasta Fusilli Chickpea, O Organics Pasta Fusilli Green Lentil, and O Organics Pasta Penne Red Lentil to make up our 8 ounces of pasta. This isn't required you can use 8 ounces of a single pasta if you prefer.
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