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Picture this: it's a hot summer's day and you're craving something light and refreshing to eat. Well, have no fear my plant-based pals, because I've got just the recipe for you! Introducing my Fresh & Easy Vegan Cold Pasta Salad! Trust me, it's perfect for those hot summer days when you just can't be bothered to turn on the stove. First up, we've got this beautiful image of the dish that's going to make your mouth water. Just look at those vibrant colors and deliciously dressed noodles! I mean, come on, who wouldn't want to eat that? Now, let's get into the nitty-gritty. To start, we're going to need some pasta. I like to use rotini because it holds onto the dressing really well, but you can use whatever shape tickles your fancy. Next, let's talk about the star of the dish: the veggies. We've got a whole bunch of 'em! There are fresh cherry tomatoes, crisp bell peppers, salty kalamata olives, and zesty red onions. All of these ingredients come together to make the perfect bite. Now, let's add some protein to the mix. I like to use chickpeas, but you can use whatever you have on hand. Tofu or tempeh would work great here too! As for the dressing, we're keeping it simple with a mixture of olive oil, red wine vinegar, dijon mustard, garlic, and Italian seasoning. It's tangy, zesty, and oh-so-delicious. Plus, it pulls all of the flavors together perfectly! Now, for the moment we've all been waiting for: how to make this delicious dish. Ingredients: - 8 oz pasta - 1 pint cherry tomatoes, halved - 1 bell pepper, diced - 1/2 cup kalamata olives, halved - 1/4 red onion, diced - 1 can chickpeas, drained and rinsed For the dressing: - 1/3 cup olive oil - 1/4 cup red wine vinegar - 2 tbsp dijon mustard - 2 cloves garlic, minced - 2 tsp Italian seasoning Instructions: 1. Cook the pasta according to the package instructions. Drain and rinse with cold water. 2. While the pasta is cooking, prepare the veggies and chickpeas. 3. In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, and Italian seasoning. 4. Combine the cooked pasta, veggies, chickpeas, and dressing in a large bowl. 5. Toss until everything is coated in the dressing. 6. Chill in the fridge for at least 30 minutes to let the flavors meld together. 7. Serve and enjoy! Now, if you're looking for something a little different, then this Oil Free Vegan Pasta Salad may be just what you need! This dish is packed with fresh veggies and delicious Italian seasoning, but it's completely oil-free. Just look at that vibrant plate of veggies! We've got crisp cucumbers, juicy cherry tomatoes, zesty red onions, and hearty artichoke hearts. All of these ingredients come together to create a flavor explosion in your mouth. To make this dish, we start with a base of whole wheat pasta. Then, we add all of those delicious veggies and a sprinkle of Italian seasoning. But here's the best part: instead of using oil, we're using a mixture of balsamic vinegar and mustard to create a tangy and flavorful dressing. So, without further ado, here's how to make this delicious dish. Ingredients: - 8 oz whole wheat pasta - 1 pint cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, sliced - 1 can artichoke hearts, drained and chopped - 2 tbsp balsamic vinegar - 2 tbsp dijon mustard - 1 tsp Italian seasoning Instructions: 1. Cook the whole wheat pasta according to the package instructions. Drain and rinse with cold water. 2. While the pasta is cooking, prepare the veggies and artichoke hearts. 3. In a small bowl, whisk together the balsamic vinegar, dijon mustard, and Italian seasoning. 4. Combine the cooked pasta, veggies, artichoke hearts, and dressing in a large bowl. 5. Toss until everything is coated in the dressing. 6. Chill in the fridge for at least 30 minutes to let the flavors meld together. 7. Serve and enjoy! Well, there you have it folks! Two delicious and refreshing pasta salads that are perfect for those hot summer days. So go ahead, impress your friends and family with your plant-based culinary skills. Happy cooking!

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