Vegan Refreshing Cold Pasta Salad
Dive into a bowl of pure freshness with this Vegan Refreshing Cold Pasta Salad, the ultimate summertime dish that’s vibrant, healthy, and easy to prepare! This recipe combines tender al dente pasta—perfectly chilled—with a medley of crisp vegetables like cherry tomatoes, cucumbers, and bell peppers, alongside the briny burst of black olives. A flavorful homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of maple syrup ties everything together beautifully, offering a balance of tangy and subtly sweet flavors. Fresh herbs like parsley and basil lend an aromatic touch to this colorful salad, making it a crowd-pleasing side or light main course. Prep in just 20 minutes and serve chilled for a dish that’s as refreshing as it is satisfying—perfect for picnics, potlucks, or a quick vegan dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Penne or fusilli pasta
- 200 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 100 grams Black olives
- 0.5 bunch Fresh parsley
- 0.5 bunch Fresh basil
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Once done, drain and rinse under cold water to stop the cooking process and to cool the pasta. Set aside.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the red bell pepper into bite-sized pieces.
Finely slice the red onion and cut the black olives in half.
Chop the parsley and basil leaves finely.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper.
In a large salad bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and basil.
Pour the dressing over the salad ingredients and toss gently until everything is well-coated and incorporated.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy your refreshing vegan pasta salad!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1864 mg | 40% | |
*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.
