Picnic Pasta Salad Vegan
Brighten up your next outdoor gathering with this vibrant and refreshing Vegan Picnic Pasta Salad! Packed with tender rotini pasta, juicy cherry tomatoes, crisp cucumber, crunchy red bell pepper, and tangy Kalamata olives, this plant-based dish is a medley of textures and bold Mediterranean flavors. A zesty homemade dressing, made with olive oil, red wine vinegar, lemon juice, and Dijon mustard, ties everything together with a perfect balance of tang and richness. Ready in just 25 minutes, this easy vegan salad is ideal for meal prep, potlucks, or a quick weekday lunch. Serve it chilled or at room temperature for a crowd-pleasing dish that's not only delicious but also nutritious. Perfect for vegans and anyone seeking a light yet satisfying pasta salad recipe!
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Recipe Information
Ingredients
- 12 ounces Rotini pasta
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 cup Kalamata olives
- 0.25 medium Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Olive oil
- 3 tablespoons Red wine vinegar
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, chop the parsley, and slice the Kalamata olives in half if not pre-sliced.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
Add the cooked and cooled pasta to the mixing bowl with the dressing. Toss to coat the pasta evenly.
Add the prepared vegetables (cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and olives) to the bowl. Gently mix everything together until well combined.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 28.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
