Easy Vegan Pasta Salad
A delicious simple vegan pasta salad – with pasta, tomatoes, fresh parsley, pepperoncinis, olives, and an easy homeamde Italian dressing.
Ingredients
Pasta Salad Components:
- 1 pound uncooked pasta
- 10 ounces grapes tomatoes, cut in half (~2 heaping cups)
- 1 green bell pepper, chopped
- ¾ cup kalamata or black olives, sliced
- ¾ cup jarred pepperoncini peppers, sliced
- ¾ cup red onion, chopped
- ½ cup fresh parsley, chopped
Italian Pasta Salad Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup water
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½-1 teaspoons coarse sea salt
Instructions
- Cook pasta according to package directions, drain in colander and rinse noodles with cold water to help them cool down a bit. Then drizzle cooked pasta with a little bit of olive oil.
- Add all Italian dressing ingredients to a jar, add a lid, and shake vigorously.
- Add cooked pasta, all cut up vegetables, fresh parsley, and dressing to a large mixing bowl and toss everything until well combined.
- You can serve this pasta salad immediately, however the flavors intensify overnight once everything has time to marinate together and is delicious the next day.
Notes
- This recipe makes ~10 - 1 cup servings.
- Leftovers are good for 2-3 days and should be stored in an airtight container in the refrigerator.