Name: Vegan Italian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 8 oz fusilli pasta; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup black olives, sliced; 1/4 cup fresh basil leaves, torn; 1/4 cup fresh parsley, chopped; 1/4 cup extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano; Salt and pepper to taste

Instructions

Cook the fusilli pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to cool it down. Place the pasta in a large mixing bowl.
Add the cherry tomatoes, red bell pepper, yellow bell pepper, cucumber, red onion, black olives, basil, and parsley to the pasta.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss gently to ensure that all the ingredients are coated in the flavorful dressing.
Once the salad is well mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the pasta salad a final toss to refresh the flavors. You can adjust the seasoning by adding more salt, pepper, or herbs according to your taste preferences.
Serve the Vegan Italian Pasta Salad chilled as a refreshing side dish or a light meal on its own. It also makes a great dish to bring to potlucks or barbecues, as it's a crowd-pleaser that everyone can enjoy.

Ingredients

Instructions

Nutrition Facts