Vegan Pasta Salad (Oil-Free Option)
User Reviews
5
Vegan Pasta Salad (Oil-Free Option)
Description
The salad begins with pickling diced red onion in white wine vinegar to soften its sharpness. Pasta is cooked thoroughly until tender, then rinsed with cold water to cool and prevent sticking. While the pasta cooks, fresh vegetables including bell peppers, zucchini, cucumber, cherry tomatoes, and canned artichoke hearts are prepared.
After draining pasta, it is combined with the vegetables, chickpeas, sliced black olives, and fresh chopped parsley or basil. About two-thirds of the Italian vinaigrette dressing is tossed with the salad to evenly coat the ingredients. Seasoning with salt and black pepper is adjusted to taste. Vegan parmesan or feta-style cheese is added before refrigeration for at least one hour, which enhances the integration of flavors and chilling effect.
The recipe notes mention oil-free and oil-based dressing variations. Storage is advised in sealed containers in the fridge for up to four days, with a caution that some vegetables and herbs may not freeze well. This makes the salad a convenient make-ahead side or light meal when served cold.
Ingredients
- ⅔ to ¾ cup italian vinaigrette You may also add olive oil to that recipe, or use your favorite store-bought Italian dressing, oil-free recipe option available
- 16 ounces pasta dry, fusilli or rotini or farfalle, gluten-free if needed
- 1 small red onion diced
- 2 tablespoons white wine vinegar For pickling the red onion, or other mild vinegar
- 1 large bell pepper orange or yellow or red, chopped or thinly sliced
- 1 medium zucchini peeled and chopped
- 1 medium cucumber Or sub peeled regular cucumber, English variety, thinly sliced
- 8 ounces cherry tomatoes or grape tomatoes, halved
- 1 (14 oz) artichoke hearts canned, drained, quartered or chopped
- 1 (15 oz) can chickpeas cooked, rinsed, and drained
- 3 to 4 ounces black olive sliced
- ¼ cup parsley or basil, chopped, plus more for serving
- vegan parmesan cheese See Notes for options, or vegan feta cheese
- salt to taste
- black pepper to taste
Instructions
- First, make the dressing. The oil-free version is VERY light, so you'll probably use the entire double batch (about ¾ cup). If using an oil-based dressing you may need less.
- Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.
- Bring a large pot of salted water to a boil, and cook the pasta according to package directions. Since the pasta will be chilled immediately after cooking you want it to be fully cooked and tender, not just al dente.
- While the pasta cooks finish washing and chopping the vegetables and additions. When the pasta is done, drain in a colander and rinse under cold running water until cool. Toss and shake the colander occasionally to prevent sticking.
- Return the pasta to the pot, and add the chopped vegetables and about ⅔ cup dressing. Toss to distribute the dressing, then taste for seasoning, adding more dressing, salt and/or pepper, if desired. Refrigerate for at least 1 hour before serving.
- Add cheese (use as much as you like), and garnish with more herbs if desired. Serve cool.
Notes
- Pickling red onion in vinegar mellows its sharpness enhancing salad flavor.
- Choose an oil-free Italian vinaigrette or add olive oil if preferred for dressing texture.
- Refrigerate the salad for at least one hour to allow flavors to develop and for a chilled serving.
- Store leftovers in a sealed container in the refrigerator for up to 4 days; freezing is not recommended due to vegetables and herbs.
- Vegan parmesan or feta-style cheese can be added for creaminess and extra taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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