This vegan pasta salad is a celebration of vibrant flavors and textures that come together in every bite. The combination of al dente pasta, crisp and fresh vegetables, and the tangy, zesty dressing creates a harmonious blend that is both refreshing and satisfying. The addition of fresh herbs like basil and parsley elevates the dish with a burst of aromatic freshness. The dressing, with its balance of acidity from the red wine vinegar and lemon juice, sweetness from the maple syrup, and a hint of heat from the garlic, ties everything together beautifully. Perfect for a picnic, potluck, or a light lunch, this pasta salad is not just delicious but also incredibly easy to make.
Ingredients:
For the Salad:
- 8 ounces of pasta (fusilli, rotini, or bowties work well)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup artichoke hearts, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. This will also cool the pasta down, making it ready to be used in the salad. Let the pasta drain completely and set it aside.
- Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, chop the red onion, slice the black olives, and chop the artichoke hearts and sun-dried tomatoes. Set aside in a large mixing bowl.
- Make the Dressing: In a small mixing bowl or a jar with a lid, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup (or agave nectar), minced garlic, dried oregano, salt, and black pepper. Whisk together until well combined. If using a jar, you can put the lid on and shake vigorously until all ingredients are emulsified and well-mixed.
- Assemble the Salad: In a large bowl, add the cooked and cooled pasta, chopped vegetables, olives, artichoke hearts, sun-dried tomatoes, fresh basil, and parsley. Pour the dressing over the salad ingredients.
- Toss the Salad: Gently toss all the ingredients together until the pasta and vegetables are well-coated with the dressing. Be sure to mix thoroughly so that every bite is flavorful.
- Chill and Serve: For best results, cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together. This vegan pasta salad can be served cold or at room temperature.
- Garnish and Enjoy: Before serving, give the salad a final toss and garnish with additional fresh herbs if desired. Enjoy this refreshing, healthy, and satisfying dish!
