Description
A light and refreshing vegan pasta salad perfect for summer, combining cooked pasta with fresh vegetables and a tangy balsamic dressing. This easy-to-make dish is ideal for picnics, barbecues, or a healthy lunch option.
Ingredients
Scale
Pasta Salad
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. This usually takes around 8-12 minutes depending on the pasta type.
- Drain and rinse: Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
- Combine vegetables and pasta: In a large bowl, mix the drained pasta with cherry tomatoes, cucumber, bell pepper, finely chopped red onion, sliced olives, and chopped fresh parsley.
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined to create a simple, flavorful dressing.
- Toss the salad: Pour the dressing over the pasta and vegetable mixture. Toss gently to ensure everything is evenly coated with the dressing.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and to serve it chilled for maximum freshness.
Notes
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- You can substitute the pasta with gluten-free varieties if preferred.
- Add other fresh veggies like zucchini or carrots for more crunch and color.
- For extra protein, consider adding cooked chickpeas or tofu.
- Adjust salt and pepper according to taste, especially if olives are salty.
