Vegan Pasta Salad
This easy Vegan Pasta Salad is made with fresh vegetables and herbs, gluten free pasta and no mayonnaise for a simple meatless lunch or dinner idea that is packed full of flavor.
Servings 8
Ingredients
- 8 ounces Dry O Organics Pasta Fusilli Chickpea see note #1 below
- 8 ounces Tomatoes diced
- 8 ounces Cucumber diced
- 4 ounces Broccoli cut into bite sized pieces
- 4 ounces Bell peppers any color, diced
- 2 ounces Red onion finely diced
- 2 tablespoons Fresh parsley finely minced
Dressing:
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- 2 tablespoons Lemon juice
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Prepare the pasta according to the instructions on the package. Cook for 1 minute less than instructions ask for. Once cooked drain immediately and let cool.
- In a small bowl whisk together all of the dressing ingredients and set aside.
- Once pasta has cooled place it in a large bowl and add the tomatoes, cucumbers, bell peppers, broccoli, red onion, and fresh parsley. Toss together.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- We used three pastas: O Organics Pasta Fusilli Chickpea, O Organics Pasta Fusilli Green Lentil, and O Organics Pasta Penne Red Lentil to make up our 8 ounces of pasta. This isn't required you can use 8 ounces of a single pasta if you prefer.