Pasta - Vegan Pasta Salad with Italian Balsamic Dressing recipes

Author: William Paterson  

Italian pasta salad is one of my favorite cold pasta salads. All you need is pasta, your favorite veggies, olives, and Italian dressing.

Easy Vegan Pasta Salad with Italian Dressing

Easy Vegan Pasta Salad with Italian Dressing
This vegan pasta salad is a simple side dish to make for a backyard barbecue, or for dinner on hot days. All you need is pasta, your favorite veggies, olives, and Italian dressing.
Provided by: Kelly Peloza
Total time: 60 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 lb pasta, such as rotini, penne, or farfalle
  • 1 tablespoon olive oil
  • 1/2 bunch Swiss chard, or other leafy greens, chopped
  • 1/2 teaspoon lemon pepper seasoning
  • 1-1 1/2 cups Italian dressing
  • 1 cup cherry tomatoes, sliced
  • 1 cup chick peas
  • 1/2 small onion, sliced
  • 1 cup black olives, sliced
  • 1/2 cup basil leaves or other fresh herbs, sliced and loosely packed
  • Lemon pepper and salt, to taste
Nutrition:
  • Calories: 341 calories
  • Carbohydrate: 45 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 14 grams fat
  • Fiber: 5 grams fiber
  • Protein: 9 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1/8 recipe
  • Sodium: 741 milligrams sodium
  • Sugar: 7 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 11 grams unsaturated fat
How to cook:
  1. Boil the pasta until al dente, according to the package directions.
  2. Drain the pasta, then rinse under cool water to bring to room temperature. Pour the cooked pasta into a large serving bowl.
  3. Heat the olive oil over medium heat in the saucepan you used for the pasta, then add the Swiss chard (or other greens). Season with the lemon pepper and sauté until wilted, about 2 minutes.
  4. Pour 1 cup Italian dressing into the bowl of pasta, then stir to coat.
  5. Add the cooked Swiss chard, cherry tomatoes, chick peas, sliced onion, olives, and fresh basil and mix in.
  6. Add more dressing if needed, then season with lemon pepper and salt to taste.
  7. Chill for 30 minutes to an hour before serving.
Notes: Vegetable Pasta Salad with Italian Dressing Recipes, italian salad dressing, Parmesan cheese, pork chops, pimiento strips and 5 more Warm Pork and Spinach Salad Pork watercress, water chestnuts, …

Vegan Pasta Salad with Italian Balsamic Dressing

Vegan Pasta Salad with Italian Balsamic Dressing
Watch the recipe video above. This Vegan Pasta Salad is packed with five cups of veggies and tossed in a light, flavorful Italian balsamic dressing that makes it a firm summer favorite. Its light and healthy, and is a meal on its own.
Provided by: Richa
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 18
Ingredients:
  • For the Salad
  • 170 grams Macaroni or any other Pasta
  • 2 teaspoon Salt
  • 3/4 cup Cherry Tomatoes (halved)
  • 1 Cucumber (diced)
  • 1 cup Red and Yellow Bell Peppers (diced)
  • 1 cup Salad Greens / Baby Arugula / Baby Spinach (mixed)
  • 1/2 cup Broccoli Florets (blanched)
  • 1/4 cup Olives (sliced )
  • 1/2 cup Red Onions (sliced)
  • 2 cloves Garlic (minced)
  • For the Salad Dressing
  • 1/3 cup Olive Oil (extra virgin)
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Maple Syrup / Honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper (ground)
  • 1/4 teaspoon Italian Seasoning
Nutrition:
  • Calories: 405 kcal
  • Sugar: 13 g
  • Sodium: 1607 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrate: 49 g
  • Fiber: 4 g
  • Protein: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Add salt to a large pot of boiling water and cook the pasta till al dente. Drain and set aside to cool.
  2. In a small bowl, whisk together all the ingredients for the dressing. Alternatively, you can also add all the ingredients to a jar and shake the jar with lid on till the dressing is combined.
  3. Add all the ingredients (except spinach/salad greens if serving later) for the salad to a large bowl, and toss well with the dressing.
  4. Refrigerate for a couple of hours for the flavors to meld together. Add the spinach/salad greens right before serving and toss well. Serve cold.
Notes: Italian Vegan Pasta Salad, While waiting for it to cool, chop up all vegetables and vegan cheese. When the pasta is cool, add in all the chopped vegetables and remaining …

Italian Pasta Salad

Italian Pasta Salad
Italian pasta salad is one of my favorite cold pasta salads. Loaded with various fresh vegetables, roasted asparagus, and white beans, this pasta salad checks all the boxes in one delicious bowl. Dressed in a creamy, oil-free Italian dressing, this pasta salad will be your new favorite salad to serve this spring and summer.
Provided by: Kathy Carmichael
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 20
Ingredients:
  • 8 ounces Pasta of Choice (choose shape and type)
  • 1 Watermelon Radish (sliced and then quartered))
  • 1 Summer Squash (Yellow, sliced and cut in halves)
  • 1 Zucchini (sliced and cut in halves)
  • 1 cup Grape Tomatoes (cut in half)
  • 1 cup Artichoke Hearts (chopped (about 1/2 a can; be sure to use artichokes in water, not oil))
  • 1 15 ounces can of White Beans (I used Cannellini, drained and rinsed)
  • 1/4 cup Capers
  • 1/4 cup Kalamata Olives (chopped)
  • 1/4 cup Parsley (chopped)
  • 1/4 cup Basil (chopped)
  • 1 Red Bell Pepper (diced)
  • 1/2 Red Onion (chopped (or 1/2 cup))
  • 1 cup Purple Cabbage (chopped)
  • 8 Spears Asparagus (cut into bite-sized pieces and roasted)
  • 1 recipe Creamy Italian Dressing (divided or)
  • 1 recipe Italian Dressing
  • [Vegan Parmesan Cheese]
  • [Tofu Feta Cheese]
  • Micro-greens
Nutrition:
  • Calories: 366 kcal
  • Carbohydrate: 60 g
  • Protein: 14 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Sodium: 936 mg
  • Fiber: 9 g
  • Sugar: 10 g
  • Trans Fat: 0.02 g
  • Unsaturated Fat: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Roast the Asparagus
  2. Preheat the oven to 400 degrees
  3. Line a baking sheet with parchment paper or a silicone baking mat
  4. Wash and then cut asparagus into bite-sized pieces
  5. Lay asparagus on the baking sheet and roast for 10 minutes
  6. Remove from the oven and allow to cool before adding to the salad.
  7. Choose creamy or regular oil-free Italian dressing.
  8. Prepare 1 recipe of creamy Italian dressing (choose cashew option or white beans for a nut-free version.
  9. Or, prepare Oil-free Italian Dressing without nuts or beans.
  10. Preparing the Italian Pasta Salad
  11. Cook the pasta according to package instructions. Make sure to cook al dente, and choose the al dente cooking instructions.
  12. Rinse pasta in cold water immediately after draining and toss in cold water in a colander until all the pasta is cooled.
  13. Transfer the cooled pasta into a large bowl.
  14. Add the cut raw vegetables, roasted asparagus, beans, and herbs.
  15. Now, add half the dressing, and toss.
  16. Reserve the other half of the dressing until ready to serve.
  17. Toss in the remaining dressing when the pasta salad is ready to serve.
  18. Add Vegan Parmesan as a garnish (optional)
  19. Another great option is tofu feta cheese.
Notes: Spaghetti Salad [vegan & easy], Head over to a large bowl, combine spaghetti, pickled peppers, tomatoes, cucumber, olives, and onions. Add the lemon vinaigrette, red vinegar, …

Vegan Italian Salad (Lettuce and Pasta Recipes)

Vegan Italian Salad (Lettuce and Pasta Recipes)
This vegan Italian salad recipe is loaded with delicious vegetables and uses a homemade dressing. With a base of lettuce or pasta, this is two delicious recipes in one!
Provided by: Nicole Stevens
Total time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Vegan
Number of ingredients: 19
Ingredients:
  • 2 batches Vegan Italian dressing ((about 1 cup))
  • 8 cup Romaine lettuce ((about 2 Romaine hearts))
  • 1 cup tomato (, diced)
  • ¾ cup artichoke (, diced)
  • ¾ cup cucumber (, diced)
  • ¾ cup croutons
  • ½ cup red onion (, sliced or diced)
  • ½ cup black olives (, sliced)
  • 6 Pepperoncini peppers ((one per serving))
  • Vegan parmesan cheese ((optional))
  • 375 grams pasta ((about 4 cups dry pasta))
  • 2 cup chickpeas ((19 oz/ 540 mL can, rinsed and drained))
  • 1 cup tomato (, diced)
  • ¾ cup artichoke (, diced)
  • ¾ cup cucumber (, diced)
  • ½ cup red onion (, sliced or diced)
  • ½ cup black olives (, sliced)
  • 6 Pepperoncini peppers ((one per serving))
  • Vegan parmesan cheese ((optional))
Nutrition:
  • Serving Size: 1 Serving (Lettuce; 1/4 of recipe)
  • Calories: 198 kcal
  • Carbohydrate: 16 g
  • Protein: 5 g
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Sodium: 600 mg
  • Fiber: 5 g
  • Sugar: 5 g
  • Unsaturated Fat: 11 g
How to cook:
  1. For Lettuce Salad
  2. Make dressing
  3. Prep a double batch of vegan Italian dressing. You may not need the entire double batch, depending on how dressed you like your salad.
  4. Prepare Romaine
  5. Wash, dry and chop Romaine hearts. Add the chopped lettuce to a large mixing or salad bowl.
  6. Dice tomato; I like to halve or quarter cherry tomatoes, but any tomato can work.
  7. Prepare artichoke
  8. Drain a can of artichoke hearts and dice some.
  9. Chop cucumber and onion
  10. Chop cucumber and slice or dice red onion. For photos I sliced the red onion but diced is more practical to eat.
  11. Prepare olives
  12. If using, drain a can of sliced black olives and measure some out.
  13. Prepare peppers
  14. If using, strain the liquid from a few pepperoncini peppers; one or two per person (or however you want). Give the peppers a squeeze to release liquid inside.
  15. Prepare Parmesan
  16. If using, prep a batch of homemade vegan parmesan cheese (or use store-bought).
  17. Add to bowl
  18. Add the prepped tomato, artichoke, cucumber, red onion, olives and croutons to the salad bowl.
  19. Toss salad with dressing.
  20. Garnish
  21. Optional to serve with a sprinkle of vegan Parmesan cheese and/ or pepperoncini peppers.
  22. Refrigerate leftovers in an airtight container for up to 2 days.
  23. For Pasta Salad
  24. Make dressing
  25. Prep a double batch of vegan Italian dressing.
  26. Cook pasta according to package directions. Drain the cooking water and rinse your pasta immediately under cold water. This stops the cooking process and cools the pasta.
  27. Add to bowl
  28. Add pasta to a large mixing bowl.
  29. Add chickpeas
  30. Drain and rinse a can of chickpeas and add to the pasta.
  31. Dice tomato; I like to halve or quarter cherry tomatoes, but any tomato can work.
  32. Prepare artichoke
  33. Drain a can of artichoke hearts and dice some.
  34. Chop cucumber and onion
  35. Chop cucumber and slice or dice red onion. For photos I sliced the red onion but diced it is more practical to eat.
  36. Prepare olives
  37. If using, drain a can of sliced black olives and measure some out.
  38. Prepare peppers
  39. If using, strain the liquid from a few pepperoncini peppers; one or two per person (or however you want). Give the peppers a squeeze to release liquid inside.
  40. Prepare Parmesan
  41. If using, prep a batch of homemade vegan parmesan cheese (or use store-bought).
  42. Add to bowl
  43. Add the prepped tomato, artichoke, cucumber, red onion and olive to your pasta.
  44. Toss with salad dressing and serve cold.
  45. Garnish
  46. Optional to serve with a sprinkle of vegan Parmesan cheese and/ or pepperoncini peppers.
  47. Refrigerate leftovers in an airtight container for up to a week.
Notes: Vegan Italian Dressing Recipe, Ingredients ¼ cup olive oil 2 tablespoons red wine vinegar 2 teaspoons lemon juice 1 teaspoon garlic , minced (about 2 small cloves) 1 …
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