Description
A fresh and vibrant vegan pasta salad ready in just 15 minutes, bursting with colorful vegetables and a zesty apple cider vinegar (natural) dressing. This easy and nutritious salad offers a perfect balance of texture and tang, making it ideal for quick meals, gatherings, or light lunches.
Ingredients
Scale
Pasta
- 2 cups vegan-friendly pasta (fusilli or penne)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon maple syrup (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and black olives into bite-sized pieces for balanced texture.
- Whisk the Dressing: In a bowl, combine apple cider vinegar (natural), olive oil, Dijon mustard (natural), maple syrup (natural), garlic powder (natural), salt, and black pepper. Whisk until the dressing is light and emulsified.
- Toss Everything Together: In a large mixing bowl, combine the cooled pasta and chopped vegetables. Pour the dressing over and toss thoroughly to coat each ingredient evenly.
- Garnish and Serve: Sprinkle fresh parsley over the salad for a burst of herbal freshness. Adjust seasoning if needed. Serve immediately or chill for 10 minutes for a cooler taste.
Notes
- Rinse pasta with cold water to prevent mushiness.
- Chop vegetables evenly for balanced bites.
- Prepare the dressing ahead of time to allow flavors to meld.
- Adjust the apple cider vinegar (natural) in the dressing to suit your taste preference.
- Serve the salad chilled or at room temperature for different flavor experiences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick vegan recipe, gluten-free pasta salad, plant-based salad, 15 minute meals, healthy pasta salad
