Easy Vegan Pasta Salad

Easy Vegan Pasta Salad

from cookclickndevour.com
25 min

A simple vegan pasta salad recipe to use all your gorgeous summer produce. This salad has hearty chunks of roasted vegetables, perfectly cooked pasta, corn tossed in a super flavorful Italian style dressing. A quick, easy enough recipe that you can whip up in 20 minutes flat. Perfect for weeknight dinner. Just use gluten free pasta if you want to make this recipe gluten free.

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
  • salt (to taste)

Directions

  1. 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. 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. 3

    Combine all the ingredients mentioned under dressing in a small bowl. Add pasta cooked water.

  4. 4

    Place the roasted vegetables in a large bowl.