15 Minute Vegan Pasta Salad
Ingredients
Italian Vinaigrette
-
3
tablespoons
extra virgin olive oil
-
2
tablespoons
balsamic vinegar
-
2
teaspoons
lemon juice or apple cider vinegar
-
1
teaspoon
dijon mustard
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
Pasta Salad
-
8
ounces
rotini pasta, uncooked
-
¼
cup
green bell pepper, diced
-
½
cup
cherry tomatoes, sliced
-
¼
cup
parsley, chopped
-
¼
cup
black olives, sliced
-
¼
cup
red onion, sliced
Instructions
- Prepare the vinaigrette by combining all the vinaigrette ingredients in a jar or bowl and mixing well.
- Cook the rotini pasta according to package directions in salted boiling water.
- While the pasta cooks, chop the vegetables and make the vinaigrette.
- Drain the pasta and cool it slightly, optionally rinsing under cold water.
- Combine the pasta with the chopped vegetables and pour the vinaigrette over the top, stirring to mix well.
- Taste and adjust seasoning if necessary, then serve immediately or allow to sit for 30 minutes for flavors to meld.
Nutrition Facts (estimated)
Servings
4 servings
Calories
333
Total fat
13g
Total carbohydrates
46g
Total protein
8g
Sodium
446mg
Cholesterol
0mg
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