Pasta - Easy vegan italian pasta salad recipes

Author: Mary Rosario  

Fusilli pasta, fresh herbs, a colourful array of summer tomatoes, tofu “feta”, olives, pepperoncinis, red onion and a basil dressing. This flavor-packed Vegan Italian Pasta Salad is vibrant and delicious, loaded with cucumber, olives, tomatoes, red onions, and herbs.

Vegan Italian Pasta Salad

Vegan Italian Pasta Salad
This vegan Italian pasta salad is quick, easy, and full of flavour. Fusilli pasta, fresh herbs, a colourful array of summer tomatoes, tofu “feta”, olives, pepperoncinis, red onion and a basil dressing. It’s perfect for summer barbeques and picnics.
Provided by: Brittany Mueller
Total time: 27680399 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: Vegan
Number of ingredients: 18
Ingredients:
  • ¾ cup (175 ml) canola oil (or other neutral tasting oil)
  • ⅓ cup (80 ml) white vinegar
  • ⅓ cup (80 ml) water
  • 1 tbsp (15 ml) *coarse sea salt
  • ½ tbsp (7.5 ml) garlic powder
  • ½ tbsp (7.5 ml) onion powder
  • ½ tbsp (7.5 ml) sugar
  • ⅛ cup (30 ml) *fresh basil, add more to taste
  • 1 tsp (5 ml) dried basil, add more to taste
  • Black pepper, to taste
  • 1 lb (454 grams) fusilli pasta
  • 175 grams (½ block) firm or extra-firm tofu, *pressed and broken up into small pieces
  • 1 tbsp (4 grams) nutritional yeast flakes
  • 2 cups (400 grams) chopped cherry tomatoes
  • ⅓ cup fresh herbs (I use basil and flat-leaf parsley), packed and chopped
  • ⅓ cup (35 grams) Kalamata olives, chopped
  • ⅓ cup (55 grams) chopped red onion, soaked in salt water and rinsed
  • ¼ cup (4-5) chopped pickled pepperoncinis (optional)
Nutrition:
  • Serving Size: 3/4 cup
  • Calories: 246 calories
  • Sugar: 1.6 g
  • Sodium: 414.7 mg
  • Fat: 13.3 g
  • Saturated Fat: 1.2 g
  • Trans Fat: 0 g
  • Carbohydrate: 25.7 g
  • Fiber: 2.3 g
  • Protein: 6.9 g
  • Cholesterol: 0 mg
How to cook:
  1. Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked (past al denté). While the pasta boils, prepare the dressing.
  2. Add all of the dressing ingredients (oil, vinegar, water, sea salt, garlic powder, onion powder, sugar, fresh basil, and dried basil), to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil pieces flecked throughout.
  3. Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
  4. In a small bowl, mix the *tofu with nutritional yeast. Stir in the remaining dressing and chill.
  5. Once the pasta is cold, mix in the tofu and dressing mixture, tomatoes, olives, chopped herbs, pepperoncinis, and red onion. Chill. Taste and adjust seasoning before serving.
Notes: Vegan Italian Pasta Salad, 2 cup rotini pasta (dry) · 1.5 cup cherry tomatoes (chopped) · 1 cup kalamata olives (halved) · 3/4 cup artichoke hearts (chopped) · 2-3 sun-dried

Vegan Pasta Salad

Vegan Pasta Salad
Easy and Delicious Vegan Pasta Salad!
Provided by: Brita Britnell
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 pound of pasta ( I used spirals)*
  • 1/2 red onion, thinly sliced
  • 1/2 cup of grape or cherry tomatoes, halved or quartered
  • 1 small green bell pepper, chopped (about 1 cup)
  • 1 can of sliced black olives (mine was 6 ounces)
  • 1/4 cup of chopped fresh parsley or cilantro (I used parsley)
  • Salt and pepper to taste
  • 1/3 cup of olive oil
  • 2 tablespoons of white balsamic vinegar
  • 1/2 teaspoon of oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of crushed red pepper
  • Good pinch of sugar
Nutrition:
  • Calories: 323 calories
  • Sugar: 3.3 g
  • Sodium: 336.6 mg
  • Fat: 12 g
  • Saturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrate: 46.2 g
  • Fiber: 2.8 g
  • Protein: 8 g
  • Cholesterol: 0 mg
How to cook:
  1. Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.
  2. While the pasta cooks, chop up your veggies and make your dressing.
  3. Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.
  4. In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing.
  5. Salt and pepper to taste and ENJOY!!!
Notes: Vegan Pasta Salad (Oil-Free Option), Instructions · Cook pasta according to package directions. While the pasta cooks, wash and chop the veggies. Combine the red onion and vinegar in

Quick + Easy Vegan Pasta Salad

Quick + Easy Vegan Pasta Salad
The perfect quick and easy pasta salad made from scratch, it's loaded with veggies, hearty pasta and finished off with a tangy dressing! This is a classic, go-to summer side or main dish.
Provided by: Julie | The Simple Veganista
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Vegan
Number of ingredients: 15
Ingredients:
  • 16 oz. pasta (rotini, penne, bow ties, elbow)
  • 1 can (15oz) chickpeas, drained and rinsed
  • 1 can (6oz) sliced black olives, drained
  • 1 bell pepper (any color), diced
  • 1 small red onion, sliced
  • 8 oz. grape or cherry tomatoes (about 1 1/2 cups), sliced in half
  • 1/2 large cucumber, sliced and quartered (optional)
  • 1/4 – 1/2 cup fresh parsley, chopped
  • 3 – 4 tablespoons extra virgin olive oil
  • 1/4 cup apple cider vinegar (white or red wine vinegar is great too)
  • 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
  • 1/2 teaspoon garlic powder
  • generous pinch red pepper flakes
  • generous pinch mineral salt and fresh cracked pepper
  • juice of 1 lemon, optional
Nutrition:
  • Calories: 438 calories
  • Sugar: 7.2 g
  • Sodium: 160.8 mg
  • Fat: 10.3 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 72.7 g
  • Fiber: 6.8 g
  • Protein: 13.8 g
  • Cholesterol: 0 mg
How to cook:
  1. Pasta
  2. Cook pasta according to package instructions to al dente. Drain and rinse until cold water.
  3. Assemble
  4. Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley. Pour the dressing over top and gently toss to coat.
  5. Serve at room temperature or keep in the refrigerator to chill for 30 minutes. Keep leftovers in an airtight container for up to 6 days. Add more vinegar, oil and/or lemon as needed.
  6. Add a sprinkle of almond parmesan for added flavor!
  7. Serves 4 – 6
Notes: Easy Italian vegan pasta salad, Ingredients. 1x 2x 3x · 12 oz dry rotini pasta (spiral) We used tri-color rotini · 6 Tablespoon red wine vinegar · 5 Tablespoon olive oil

Vegan Italian Pasta Salad

Vegan Italian Pasta Salad
This flavor-packed Vegan Italian Pasta Salad is vibrant and delicious, loaded with cucumber, olives, tomatoes, red onions, and herbs. It is perfect for barbecues, potlucks, or any special events!
Provided by: Michelle Blackwood, RN
Total time: 30 minutes
Cook time: 12 minutes
Prep time: 18 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 15
Ingredients:
  • 1 pound fusilli pasta
  • 1/2 red onion chopped
  • 1/2 cup black olive slices
  • 1 cucumber chopped
  • 1 pint grape tomatoes halved
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic minced
  • 2 teaspoons maple syrup
  • 2 teaspoon Italian seasoning
  • 2 teaspoons nutritional yeast flakes
  • 2 tablespoons fresh basil leaves chopped
  • 2 tablespoons parsley chopped, extra for garnish
  • 1/2 teaspoon salt
  • 1/2 cup vegan mozzarella cubes optional
Nutrition:
  • Calories: 227 calories
  • Carbohydrate: 32 grams
  • Cholesterol: 0 milligrams
  • Fat: 9 grams
  • Protein: 6 grams
  • Saturated Fat: 0 grams
  • Sodium: 0 milligrams
  • Sugar: 0 grams
How to cook:
  1. Bring a large pot of water with about 1 teaspoon salt to boil on medium high heat. Add fusilli pasta and stir, cook pasta according to package direction. While pasta is cooking prepare Italian dressing and other ingredients.
  2. Place all the ingredients for the dressing in a mason jar and shake well. Set aside.
  3. Drain pasta, rinse with cold water and place into a large bowl.
  4. Add onion, olive, cucumber, tomato, and salad dressing, mozzarella and toss to coat.
  5. Keep refrigerated and allow flavors to mingle for a couple hours before serving.
Notes: Creamy Vegan Italian Pasta Salad (Oil-Free), Ingredients · short pasta of choice (see Recipe Notes) · cherry tomatoes, halved or quartered · red bell pepper, deseeded & diced · red onion, diced
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