Description
This 30-minute Vegan Pasta Salad is the perfect dish for all of your get-togethers coming up this spring and summer. It’s packed with Italian flavors like vegan mozzarella, vegan pepperoni or salami, and an abundance of veggies. Toss in a simple Italian dressing, then serve at room temperature or chilled.
Ingredients
Dressing
- ½ cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons dairy-free parm, finely grated
- 1/2 teaspoon agave
- 2 garlic cloves, finely grated or pressed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, or added to taste
- 1/2 tsp black pepper, or to taste
Remaining Ingredients
- 1 lb bow tie pasta
- 1 green bell pepper
- 1 cucumber
- 10 oz grape tomatoes, halved
- vegan pepperoni
- vegan mozzarella block, cubed
- 1 cup vegan parm
- 6 oz sliced black olives
- 1/4 red onion
- 1/3 cup fresh parsley
- 1/2 cup fresh basil
Instructions
- Bring a large pot of water to a boil, add a generous amount of salt and then cook your pasta according to package instructions.
- As the pasta is cooking, prepare the dressing by combining the dressing ingredients in a small bowl and whisking it until fully combined.
- Strain your pasta once finished and run it under cold water for a few seconds to stop the cooking process.
- In a large bowl, add the remaining ingredients, pour over the dressing and mix until everything is fully combined.
- You can enjoy it immediately or allow it to chill in the fridge before serving!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish
