Description
This 15 Minute Vegan Pasta Salad is a quick, fresh, and vibrant dish packed with colorful veggies and tossed in a zesty apple cider vinegar (natural) dressing. Perfect for a light lunch, potluck, or weeknight dinner, it delivers a delightful combination of textures and tangy flavors made entirely plant-based and customizable to your preferences.
Ingredients
Pasta and Vegetables
- Cooked short pasta (fusilli or penne), 3 cups
- Cherry tomatoes, halved, 1 cup
- Cucumber, diced, 1 cup
- Bell peppers, diced, 1 cup
- Red onion, thinly sliced, 1/4 cup
- Black olives, sliced, 1/4 cup
- Fresh parsley or basil, roughly chopped, 1/4 cup
Dressing
- Apple cider vinegar (natural), 3 tablespoons
- Olive oil, 3 tablespoons
- Garlic, minced, 1 clove
- Mustard (natural), 1 teaspoon
- Salt, to taste
- Black pepper, to taste
Optional Additions
- Plant-based cheese, crumbled or shredded, 1/4 cup
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
- Prep the Veggies: While the pasta cooks, chop cherry tomatoes in halves, dice cucumber and bell peppers, thinly slice red onion, and roughly chop fresh parsley or basil. This quick chopping adds exciting texture and bursts of freshness.
- Mix the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, minced garlic, mustard (natural), salt, and pepper until emulsified. This tangy dressing brings all the ingredients to life with bright and zesty flavor notes.
- Combine Everything: In a large mixing bowl, toss the cooled pasta with the chopped vegetables and black olives. Drizzle with the dressing and toss again until everything is evenly coated. If you like, sprinkle with plant-based cheese for extra creaminess.
- Chill and Serve: For the best flavor, let the salad chill for about 10 minutes to allow the dressing to soak in. Serve immediately or keep refrigerated for later enjoyment.
Notes
- Use chilled pasta: Rinsing pasta in cold water prevents sticking and keeps the salad fresh.
- Cut veggies uniformly: This ensures every bite has a balanced mix of flavors and textures.
- Adjust dressing to taste: Start with less and add more to avoid overpowering the salad.
- Make ahead: Dressing the salad ahead of time lets flavors develop beautifully.
- Opt for colorful veggies: A variety of colors makes the salad more visually appealing and nutritious.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling and Tossing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick salad, healthy pasta salad, plant-based, gluten free, 15 minute recipe
