Soy-Free Vibrant Vegetable Pasta Salad
Brighten up any meal with this Soy-Free Vibrant Vegetable Pasta Salad, a wholesome and colorful dish that's perfect for picnics, potlucks, or a refreshing lunch. Featuring gluten-free pasta tossed with an assortment of crisp, garden-fresh vegetables like cherry tomatoes, cucumbers, bell peppers, shredded carrots, and black olives, this recipe bursts with textures and flavors. A zesty homemade dressing made with extra virgin olive oil, fresh lemon juice, red wine vinegar, and Dijon mustard ties it all together, creating a satisfying, allergy-friendly option that's both healthy and delicious. Ready in just 30 minutes, this chilled pasta salad is an easy-to-make crowd-pleaser that’s gluten-free, soy-free, and packed with vibrant ingredients. Whether served as a side dish or enjoyed as a light entrée, it’s sure to impress!
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Recipe Information
Ingredients
- 8 ounces Gluten-free pasta (e.g., spirals or penne)
- 1 cup Cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 cup Bell peppers (red, yellow, or orange), diced
- 1 cup Shredded carrots
- 0.5 cup Black olives, sliced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the gluten-free pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, shred the carrot, and slice the black olives.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, shredded carrots, black olives, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss everything gently until well coated.
Taste and adjust seasoning if needed. You may add more salt, pepper, or a splash of lemon juice to brighten the flavors.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving.
Serve chilled or at room temperature. Enjoy your vibrant, soy-free vegetable pasta salad!
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 24.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2120 mg | 45% | |
*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.
