Vegan Italian Pasta Salad With Vegetables And Olives 2

Vibrant colors and fresh flavors come together in this vegan Italian pasta salad, loaded with cherry tomatoes, crunchy cucumbers, and savory olives.

A simple yet aromatic dressing binds the medley of textures and tastes, making this dish perfect for a satisfying lunch or dinner, or as a show-stopping side for your next gathering.

Ingredients

• 1 pound vegan pasta of your choice
• 2 cups cherry tomatoes, halved
• 1 cup sliced red onion
• 1 cup sliced cucumber
• 1 cup sliced Kalamata olives
• 1 cup sliced marinated artichoke hearts
• 1 cup vegan mozzarella shreds
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

Cook the vegan pasta according to the package instructions until al dente, then set aside to cool.

In a large bowl, combine the cooled pasta, cherry tomatoes, sliced red onion, cucumber, Kalamata olives, marinated artichoke hearts, and vegan mozzarella shreds.

In a small bowl, whisk together the olive oil, garlic, dried oregano, dried basil, salt, and pepper to make the dressing.

Pour the dressing over the pasta mixture and toss to combine, making sure everything is well coated.

Stir in the chopped parsley and basil.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve chilled, garnished with additional parsley and basil if desired.

Notes

Vegan Italian Pasta Salad With Vegetables And Olives 2 is perfect for potlucks, picnics, or a quick weeknight dinner.

Make sure to choose a vegan pasta that holds its shape well, like bow tie or penne.

For the best results, cook the pasta al dente to prevent it from becoming mushy.

Also, be gentle when combining the pasta with the other ingredients to avoid breaking the pasta.

Use high-quality olives and artichoke hearts for the best flavor.

If using marinated artichoke hearts, drain and rinse them before adding to the salad.

You can customize this recipe to your taste by adding other vegetables, such as bell peppers or zucchini.

Feel free to get creative! Prepare the salad just before serving or make it ahead of time and store it in the refrigerator for up to 24 hours.

This recipe makes 8 servings, so it’s perfect for a crowd.

You can also easily halve or double the recipe as needed.

Nutrional Value

• Calories: 520
• Total Fat: 24g
• Saturated Fat: 4.5g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 60g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 15g