Amazing Pasta Salad Recipe From Garden of Vegan Ideas

Pasta salad is a timeless classic that brings together the best of fresh, vibrant vegetables and perfectly cooked pasta in a delightful, easy-to-make dish. The Amazing Pasta Salad Recipe from Garden of Vegan elevates this staple with a medley of garden-fresh ingredients and a zesty, flavorful dressing that will have you coming back for seconds.

Whether you’re prepping for a picnic, a potluck, or a quick weekday lunch, this vegan pasta salad offers a nourishing, colorful, and satisfying option everyone will love. It’s perfect for warm weather but delicious any time of the year.

What sets this recipe apart is its simplicity combined with bold flavors. Fresh herbs, crunchy veggies, and a tangy dressing bring out the best in every bite.

Plus, it’s completely plant-based, making it ideal for vegans or anyone looking to enjoy a lighter, wholesome meal. Ready to impress your family and friends?

Let’s dive into this garden-fresh delight!

Why You’ll Love This Recipe

This pasta salad is a celebration of fresh ingredients and vibrant flavors. It’s quick to prepare, requires minimal cooking, and can be customized to suit your taste preferences or what’s available in your garden.

• Fresh and colorful: Loaded with crisp vegetables and herbs.
• Vegan and wholesome: Free from animal products, packed with nutrients.
• Easy to make ahead: Perfect for meal prep or entertaining guests.
• Flavorful dressing: A tangy, herby vinaigrette that ties everything together.
• Versatile: Enjoy it as a side dish, light lunch, or picnic favorite.

Ingredients

• 8 oz whole wheat rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp maple syrup or agave nectar
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pine nuts (optional)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork for mixing dressing
• Cutting board and knife
• Measuring cups and spoons
• Serving bowl or container

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the whole wheat rotini and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the vegetables: While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives. Chop the parsley and basil finely.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
4. Combine ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, and herbs. Pour the dressing over and toss gently until everything is evenly coated.
5. Let it marinate: For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
6. Toast pine nuts (optional): In a dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 3-4 minutes. Sprinkle over the salad just before serving for an extra crunch.
7. Serve chilled or at room temperature: Give the salad a final toss and adjust seasoning if needed before serving.

Tips & Variations

“This pasta salad is incredibly versatile—feel free to swap in your favorite seasonal veggies or add protein like chickpeas or tofu for a heartier meal.”

• Use different pasta shapes: Fusilli, penne, or farfalle work just as well.
• Add protein: Toss in cooked chickpeas or grilled tofu cubes for added texture and protein.
• Switch up the herbs: Try dill, cilantro, or mint for a fresh twist.
• Make it spicy: Add a pinch of crushed red pepper flakes to the dressing.
• Use vegan cheese: Sprinkle vegan feta or parmesan for extra richness.
• Prepare ahead: The pasta salad tastes even better the next day, making it perfect for meal prep.

Nutrition Facts

Serving Suggestions

This amazing pasta salad pairs beautifully with a variety of dishes or can shine as a standalone meal. Try serving it alongside grilled vegetables or your favorite vegan protein for a balanced meal.

It’s also a great addition to a picnic spread or BBQ party.

If you’re looking for inspiration to round out your meal, you might enjoy the Bread And Gravy Recipe for a comforting side or the fresh flavors of the Blueberry Mule With Blueberry Vodka Recipe as a refreshing cocktail pairing.

For a hearty brunch idea, check out the Breakfast Wellington Recipe.

Conclusion

Whether you’re a seasoned vegan or simply looking for a fresh, flavorful pasta salad, this recipe from Garden of Vegan delivers on all fronts. It’s packed with wholesome ingredients, easy to make, and highly adaptable to your personal preferences.

The vibrant colors and lively flavors make it not only a feast for the palate but also a feast for the eyes.

Enjoy this pasta salad as a nutritious lunch, a side for dinner, or a highlight at your next gathering. Its simplicity and freshness make it a recipe you’ll reach for again and again.

So grab your ingredients, get chopping, and savor the taste of the garden in every bite!

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