Salad - Vegan pasta salad italian dressing recipes

Author: Cindy Thomas  

This easy pasta salad with Italian dressing takes less than 30 minutes to make and is loaded with fresh veggies for a hearty side dish or simple meal prep recipe! Pasta salad with Italian dressing is a cold veggie pasta salad made with crunchy vegetables, cheese, and fresh herbs.

Pasta Salad with Italian Dressing

Pasta Salad with Italian Dressing
Pasta salad with Italian dressing is a cold veggie pasta salad made with crunchy vegetables, cheese, and fresh herbs. It's effortless, healthy, and easy dish to make!
Provided by: Katya
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 17
Ingredients:
  • 8 oz. small-shaped pasta, such as penne, fusilli, or farfalle
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 cup chopped fresh cauliflower
  • 1 cup chopped cucumbers
  • 2 cups grape tomatoes, halved
  • 1/4 cup chopped red onion
  • 4 oz. fresh mozzarella cheese, cubed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 Tbsp. honey
  • 2 tsp. Italian seasoning
  • Zest of 1 lemon
  • Kosher salt and fresh black pepper, to taste
Nutrition:
  • Calories: 347 calories
  • Sugar: 5.4 g
  • Sodium: 357.5 mg
  • Fat: 17.7 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrate: 35.9 g
  • Fiber: 4.9 g
  • Protein: 13.2 g
  • Cholesterol: 10.9 mg
How to cook:
  1. Cook pasta in salted water according to package directions until al dente. Immediately drain and rinse under cold water to remove excess starch. Set over a colander to drain and cool slightly.
  2. In the meantime, prepare the Italian dressing by whisking together all of the ingredients in a small bowl. Season with salt and pepper, to taste. Set aside.
  3. Assemble the pasta salad: In a large salad bowl, combine the pasta, chickpeas, cauliflower, cucumbers, tomatoes, red onion, mozzarella, feta, parsley, and dill. Pour the dressing over the salad and toss to combine. Taste for salt and pepper.
  4. Cover the salad and refrigerate for at least 1 hour up to overnight. Before serving, mix the salad to incorporate all of the juices from the bottom and taste again for salt.
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

Vegan Pasta Salad with Homemade Italian Dressing

Vegan Pasta Salad makes for the perfect potluck side dish, filled with olives, peppers, red onion Duration: 3:34

Creamy Vegan Italian Pasta Salad

Creamy Vegan Italian Pasta Salad
Your new go-to pasta salad - a Creamy Vegan Italian Pasta Salad, made with tomatoes, bell peppers, kalamata olives, artichokes, the dreamiest creamy roasted red pepper cashew dressing. Naturally dairy-free & vegetarian, oil-free, easily gluten-free, & super quick & easy to make – perfect to make-ahead for summer parties or an easy meatless dinner!
Provided by: Jess Larson
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 16 ounces short pasta of choice (see Recipe Notes)
  • 16 ounces cherry tomatoes, halved or quartered
  • 1 red bell pepper, deseeded & diced
  • 1 red onion, diced
  • 1 12-ounce jar kalamata olives, drained & halved
  • 1 12-ounce jar artichoke hearts, drained & halved or quartered
  • kosher salt & ground black pepper, to season
  • 1 cup raw cashews
  • 1 12-ounce jar roasted red peppers, drained
  • 1/2 lemon, juiced
  • 2 cloves garlic
  • 2 teaspoons dried basil or dried oregano
  • 1 1/2 teaspoon kosher salt
Nutrition:
  • Calories: 282 calories
  • Sugar: 5.4 g
  • Sodium: 388.8 mg
  • Fat: 9.2 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrate: 43.4 g
  • Fiber: 5.8 g
  • Protein: 8.7 g
  • Cholesterol: 0 mg
How to cook:
  1. Boil the pasta:
  2. Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.
  3. Make the creamy Italian dressing
  4. Meanwhile, as the pasta boils, prep the dressing. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  5. Assemble the creamy Italian pasta salad
  6. Add the halved tomatoes to a large mixing bowl. Season with 1/2 teaspoon kosher salt, tossing to combine. Add in the bell pepper, red onion, kalamata olives, artichoke hearts, and cooked pasta. Pour the creamy Italian dressing over top. Toss to combine, seasoning with additional kosher salt & ground black pepper as needed.
  7. Serve
  8. & enjoy! You can serve this pasta salad immediately, though we like it best after it has sat for a few hours (the flavors come together even better!). Serve it at your next potluck-style summer BBQ or alongside your favorite summer dinners, like these grilled black bean burgers. Enjoy!
Notes: Vegan Summery Picnic Pasta Salad with Italian Vinaigrette, What you need: · For the Italian Vinaigrette: 2 teaspoons nutritional yeast 1½ teaspoons dried basil 1 teaspoon salt ½ teaspoon dried oregano ½

Italian Vegan Pasta Salad

Italian Vegan Pasta Salad
This Italian vegan pasta salad is full of zesty flavor, featuring kalamata olives, capers, tomatoes, and crisp romaine lettuce.
Provided by: Sonja
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 14
Ingredients:
  • 1 pound DeLallo Biodynamic Whole-Wheat Penne Rigate Pasta (vegan)
  • 5 tablespoons extra virgin olive oil, divided
  • 3/4 teaspoon kosher salt (plus additional for pasta water and sprinkling)
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • Fresh ground black pepper
  • 2 medium zucchini
  • 1 pint cherry tomatoes (if you don’t have access to good fresh tomatoes, sub 1/2 cup thinly sliced sundried tomatoes)
  • 1/2 medium red onion
  • 1/4 cup jarred capers, drained (like these DeLallo Capers)*
  • 1/2 cup jarred sliced pepperoncini, drained*
  • 1 1/2 hearts of romaine lettuce (6 cups chopped)
  • 3/4 cup DeLallo Pitted Greek Calamata Olives
Nutrition:
  • Serving Size: Dish
  • Calories: 413 calories
  • Sugar: 4.5 g
  • Sodium: 560 mg
  • Fat: 16.1 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrate: 62 g
  • Fiber: 9.6 g
  • Protein: 12.1 g
  • Cholesterol: 0 mg
How to cook:
  1. Boil the pasta a large pot of water salted with 1 tablespoon kosher salt. When pasta is al dente, drain, rinse under cold water, and return to pot. Add 3 tablespoons olive oil, 1/2 teaspoon kosher salt, the oregano, Dijon mustard, red wine vinegar, and fresh ground pepper.
  2. Meanwhile, thinly slice the zucchini. Warm 2 tablespoons olive oil over medium heat in a skillet and saute the zucchini, stirring in 1/4 teaspoon kosher salt and more fresh ground black pepper. Saute until just lightly browned, about 8 minutes. Then add the zucchini to the pot with the pasta.
  3. Slice the tomatoes in half and sprinkle them with a bit of kosher salt. Slice the red onion into half moons. Add the tomatoes, red onion, capers (drained) and pepperoncini (drained) to the pot with the pasta.
  4. Chop the romaine into bite sized pieces and add it to a large bowl. Add the olives to the lettuce. Sprinkle with a pinch of kosher salt and mix with your hands so the olive brine coats the lettuce. Add the pasta and veggies to the romaine and toss to fully integrate.
  5. Serve immediately. If you’re not vegan, top with grated Parmesan cheese, but it’s optional and not needed for flavor. Store leftovers refrigerated for a day or so (you can also add additional olive oil and/or salt if it looses flavor over time).
Notes: Italian Vegan Pasta Salad, Vegan Zesty Italian Pasta Salad Dressing ; 1 cup olive oil ; 1 cup apple cider vinegar ; 1 juice from a whole lemon ; 5 cloves garlic, finely minced

Veggie Loaded Pasta Salad with Italian Dressing

Veggie Loaded Pasta Salad with Italian Dressing
This easy pasta salad with Italian dressing takes less than 30 minutes to make and is loaded with fresh veggies for a hearty side dish or simple meal prep recipe!
Provided by: Kylie
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Italian/American
Number of ingredients: 11
Ingredients:
  • 1 cup of my homemade Italian Dressing Recipe
  • 3 cups fresh chopped kale
  • 16 oz. pasta, cooked al dente
  • 1 (15 oz. ) can Great Northern beans, drained and rinsed
  • 8 oz. fresh mozzarella pearls
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 1 cup pitted Kalamata olives
  • 1/2 cup julienne cut sun-dried tomatoes
  • 1/2 cup sliced banana peppers
  • 1/3 cup freshly chopped parsley
Nutrition:
  • Calories: 332 calories
  • Sugar: 3.1 g
  • Sodium: 272 mg
  • Fat: 14.9 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrate: 36.8 g
  • Fiber: 4 g
  • Protein: 13.9 g
  • Cholesterol: 4.6 mg
How to cook:
  1. Make a batch of my super quick and easy Homemade Italian Dressing.
  2. Add kale to a large bowl. Pour about a 1/4 cup of the dressing over the kale. Massage kale for a few minutes until it begins to wilt and becomes brighter green in color.
  3. Add pasta, beans, mozzarella, bell pepper, red onion, olives, sun-dried tomatoes, banana peppers, and fresh chopped parsley to the large bowl.
  4. Pour dressing over the pasta and mix until well combined.
  5. Serve and enjoy!
Notes: Veggie Loaded Pasta Salad with Italian Dressing, Make a batch of my super quick and easy Homemade Italian Dressing. · Add kale to a large bowl. · Add pasta, beans, mozzarella, bell pepper, red
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