Easy Vegan Pasta Salad
Ingredients
- 3/4 cup dried pasta
100 grams, 4oz
- water
for cooking pasta
- 1/2 teaspoon salt
- few drops of oil
- 1 teaspoon olive oil
- 1 small zucchini
diced
- 1 small carrot
diced
- 1 medium green bell pepper
cubed
- 1 medium red bell pepper
cubed
- 1 medium yellow bell pepper
- 1 small red onion
cubed
- 1 cup cherry tomatoes
halved
- 1/2 cup boiled corn kernels
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons dried herbs
basil, oregano, parsely etc
- 1/2 teaspoon chili flakes
- 1 teaspoon maple
or sugar
- 2 tablespoons pasta cooked water
- to tastesalt
Directions
- 1
Let's begin with dicing vegetables. Rinse and dice the veggies as you prefer. Here I have used 1 small green zucchini, 1 small carrot, around 1.5 cups cubed colored bell peppers, 1 small red onion and 1 cup cherry tomatoes, halved.
- 2
While the vegetables are roasting, cook pasta according to package instructions. Drain the cooked pasta and rinse under cold water. Reserve 2 tablespoons of pasta cooked water for dressing.
- 3
Combine all the ingredients mentioned under dressing in a small bowl. Add pasta cooked water.
- 4
Place the roasted vegetables in a large bowl.
Easy Vegan Pasta Salad
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About this Recipe
Craving a vibrant, wholesome dish that captures the fresh flavors of summer? This Easy Vegan Pasta Salad is your perfect go-to, delivering a satisfying meal that's as delightful to look at as it is to eat. It’s ideal for busy weeknights or whenever you need a delicious, fuss-free meal.
What makes this recipe truly shine is its thoughtful combination of textures and tastes. Hearty chunks of roasted vegetables – think tender zucchini, sweet carrots, and crisp bell peppers – mingle with perfectly cooked pasta and bright, sweet corn. Everything comes together with a super flavorful Italian-style dressing, making it a standout dish that’s both quick and incredibly satisfying.
Expect a salad bursting with fresh, garden-inspired flavors. Each forkful offers a delightful contrast: the chewiness of the pasta, the slight char and sweetness of the roasted vegetables, and the juicy pop of cherry tomatoes and corn. The dressing, a harmonious blend of extra virgin olive oil, tangy balsamic vinegar, a hint of Dijon mustard, aromatic dried herbs, and a touch of chili flakes for warmth, coats every ingredient beautifully. This naturally plant-based dish is designed for pure enjoyment, offering a light yet filling experience.
Feel free to make this recipe your own with a few simple swaps. You can easily adjust the vegetable lineup based on what’s in season or what you have on hand; broccoli florets or snap peas would be excellent additions. For a different flavor profile, experiment with fresh herbs like basil or parsley instead of dried, or adjust the chili flakes to your preferred level of spice. If you need a gluten-free option, simply choose your favorite gluten-free dried pasta.
This vibrant pasta salad is a versatile addition to any menu. It's fantastic as a light main course, a flavorful side dish for a backyard barbecue, or a refreshing option for picnics and potlucks.