Description
This Vegan Pasta Salad is perfect for summer potlucks. Pasta and fresh vegetables are tossed in a briny vinaigrette to create an incredible side dish you will make again and again!
Ingredients
- 16 ounces uncooked rotini or other pasta
- 1 cup halved cherry tomatoes
- 1 small red onion, sliced (2/3 cup)
- 1 cup diced cucumber
- 1/2 large red bell pepper, seeded and sliced
- 1/4 cup sliced pepperoncini
- 1 cup sliced black olives
- 1/3 cup chopped fresh parsley
- 1 block vegan cheddar cheese, cut into cubes (optional)
- Dressing:
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 tablespoons juice from pepperoncini jar
Instructions
1. Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil to prevent sticking.
2. While the pasta cooks, chop and slice all the vegetables and optional vegan cheese. Set aside.
3. Whisk all dressing ingredients in a medium bowl until well combined, or shake together in a jar with a lid.
4. To the bowl with the pasta, add the vegetables, cheese, and dressing. Stir to combine.
5. Cover the bowl and chill for at least 30 minutes before serving.
6. Sprinkle with Vegan Parmesan before serving, if desired.
Notes
Feel free to leave out any vegetables you don’t like, and add what you do like such as broccoli florets, carrots, diced zucchini, green onions, or chickpeas.
For oil-free, simply omit the olive oil and vegan cheese.
For gluten-free, substitute with gluten-free pasta.
Store covered in the refrigerator for up to 5 days.