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Vegan pasta salad with cherry tomatoes, olives, green peppers, and red onions on a white plate.

Vegan Pasta Salad

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course pasta
Cuisine American
Servings 6
Calories 449 kcal

Ingredients
  

  • 1 pound spiral pasta (fusilli or rotini)
  • 1 red onion
  • 1/2 cup grape tomatoes
  • 1 small green bell pepper
  • 1/3 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch of sugar
  • 1 can sliced black olives (6 ounces) drained
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water.
    Soft cooked fusilli pasta in a colander, ready for delicious baked pasta recipes.
  • Prepare the vegetables by slicing the red onion, halving the tomatoes, and chopping the green bell pepper.
    Chopped green bell peppers, red onions, and cherry tomatoes on wooden cutting board.
  • For the dressing, whisk together the olive oil, white balsamic vinegar, oregano, garlic powder, onion powder, crushed red pepper, and sugar in a small bowl.
  • In a large bowl, combine the cooled pasta, prepared vegetables, black olives, and parsley. Pour the dressing over the salad and toss to coat evenly.
  • Season the salad with salt and pepper to taste. Serve immediately or chill in the refrigerator before serving.

Nutrition

Calories: 449kcalCarbohydrates: 62gProtein: 11gFat: 18gSaturated Fat: 2gSodium: 453mgFiber: 4g
Keyword pasta salad, summer recipes, vegan salad
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