The Best Vegan Pasta Salad Recipe for Summer Gatherings
This vegan pasta salad combines fresh vegetables, al dente pasta, and tangy balsamic dressing for a quick, healthy, and delicious crowd-pleaser perfect for any summer gathering.
Ingredients
- 16 ounces uncooked spiral pasta
- 1 large zucchini, chopped
- 8 ounces cherry tomatoes, halved
- 1 small sweet red pepper, chopped
- 1 small red onion, chopped
- 1 can sliced ripe olives, drained (6.5 ounces)
- 2 green onions, sliced
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 3 tablespoons fresh basil, minced
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine cooked pasta, zucchini, cherry tomatoes, red pepper, red onion, olives, and green onions.
- In a small bowl, whisk together balsamic vinegar, olive oil, fresh basil, garlic, salt, and black pepper to create the dressing.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Cover the bowl and refrigerate for at least 2 hours to let the flavors meld together. Serve chilled.
Notes
For a gluten-free option, use gluten-free pasta. For additional protein, mix in chickpeas or white beans.