VEGAN PASTA SALAD
Welcome to the warm lazy days of summer where dinner is typically a big salad that I threw together largely just because my garden is bursting and all my lettuce/ veggies are going to go bad if I don’t eat them soon. My lettuce plants are at the point where we have to eat at least a salad a night to keep up with it or else I’m throwing lettuce away. No complaints there though. Besides the lettuce, nothing else is actually ripe but I have baby zucchinis and butternut squash coming in which makes me VERY happy.
So yea, it’s basically summer and I plan to eat lots of pasta salads similar to this one. Also, this pasta salad is my attempt to replicate my moms pasta salad which is a highly requested dish at ALL family functions.
VEGAN PASTA SALAD
5 from 2 reviews
INGREDIENTS
1 pound of pasta ( I used spirals)
1/2 red onion, thinly sliced
1/2 cup of grape or cherry tomatoes, halved or quartered
1 small green bell pepper, chopped (about 1 cup)
1 can of sliced black olives (mine was 6 ounces)
1/4 cup of chopped fresh parsley or cilantro (I used parsley)
Salt and pepper to taste
1/3 cup of olive oil
2 tablespoons of white balsamic vinegar
1/2 teaspoon of oregano
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 teaspoon of crushed red pepper
Good pinch of sugar
INSTRUCTIONS
Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.
While the pasta cooks, chop up your veggies and make your dressing.
Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.
In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing.
Salt and pepper to taste and ENJOY!!!