Description
Easy Vegan Pasta Salad made with your favorite noodles and raw vegetables in a simple red wine vinaigrette. Perfect for summer meal prep!
Ingredients
- 12-oz. your favorite pasta
- 1 cup grape or cherry tomatoes, quartered
- 1 small green or red bell pepper, diced
- ¼ cup kalamata olives, sliced
- ¼ cup cilantro, minced
- ⅓ cup extra virgin olive oil
- 2 TBSP red wine vinegar
- ¼ tsp garlic powder
- ¼ tsp Himalayan sea salt
- 2 cups arugula
Instructions
- Cook the pasta according to directions to your desired doneness. I like to cook my noodles about ~2 minutes longer than al dente so they are tender enough to serve chilled in pasta salad. Drain the pasta and run cold water over them to cool them down.
- Add the olive oil, red wine vinegar, garlic powder, and Himalayan sea salt to a large mixing bowl. Whisk everything until it’s well combined.
When the pasta is cool, add the pasta, chopped veggies, and cilantro to the large mixing bowl with the dressing. Toss until the pasta, veggies, and herbs are fully coated in the dressing.
Refrigerate the pasta salad overnight or for at least 2 hours to allow the flavors to meld. - Store leftovers in the refrigerator in an airtight container for up to 1 week.
Notes
Recipe adapted from Food with Feeling
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch, Side, Pasta Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free