pasta and veggie salad Pasta salad
Are you looking for a delicious, refreshing pasta salad that's perfect for get-togethers or a light summer meal? Look no further than this Veggie Pasta Salad recipe! It combines an array of colorful vegetables with tender pasta, all tossed in a tangy dressing that's sure to please your taste buds. Plus, it's vegan and loaded with good-for-you ingredients.
Veggie Pasta Salad
Ingredients:
- 1 pound fusilli pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/2 red onion, chopped
- 1/2 cup chopped Kalamata olives
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions:
- Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl.
- Add the chopped bell peppers, cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and basil to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, sugar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Adjust seasonings to taste and serve chilled or at room temperature.
Looking for a tasty pasta salad that's vegan and bursting with flavor? Look no further than this Vegan Pasta Salad Recipe! Loaded with fresh veggies and tossed in a zesty dressing, it's the perfect dish to enjoy at your next outdoor gathering. Whether you're vegan or simply looking for a light, refreshing meal, this pasta salad is sure to be a hit.
Vegan Pasta Salad Recipe • Veggie Society
Ingredients:
- 1 pound fusilli pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon capers, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl.
- Add the chopped bell peppers, cherry tomatoes, Kalamata olives, parsley, and basil to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, capers, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Adjust seasonings to taste and serve chilled or at room temperature.
There you have it – two delicious, healthy, and easy-to-make pasta salads that are perfect for any occasion. Whether you're a vegan or simply looking for a lighter meal option, these pasta salads are sure to hit the spot. Serve them up at your next BBQ, potluck, or simply enjoy them as a healthy lunch or dinner option.
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