Vegan Pasta Salad

Vegan Pasta Salad PinThis Vegan Pasta Salad is oil free, delicious and easy to make. It’s a great summer dish to take on a picnic or to a family gathering.

Pasta salad has always been one of my favorite side dishes. We always used the store-bought mix before going WFPB, but it has lots of additional ingredients, preservatives and uses lots of oil. So Amelia decided to make our own and added some more colorful veggies while she was at it.

Amelia used cauliflower, grape tomatoes, cucumber and black olives, but it would also be great with artichokes, broccoli or your other favorite veggies.

You can use your favorite Italian salad dressing, but we used my oil-free creation, JP’s Italian Salad Dressing. This salad dressing is also easy to make so the hardest part of this recipe is chopping the veggies.

It’s easy to make this recipe gluten-free, too. Just use gluten-free pasta instead of the flour-based rotini that we used.

Pasta Salad
Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 30 minutes
Pasta Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook pasta according to package instructions, approximately 10-12 minutes. Let cool, about 30 minutes.
  2. Cut the cauliflower into small florets, and chop the cucumber and parsley. Cut the grape tomatoes in half.
  3. Lightly steam the cauliflower florets to soften them a bit. About 5 minutes.
  4. Place pasta in a large bowl. Add remaining ingredients and stir to combine.
Recipe Notes

Serving size is about 1 cup of pasta salad.

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