This 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.
How Not To Die by Dr. Michael Greger
This may be the most important book you ever read!
Dr. Michael Greger looks at each of the top 15 leading causes of death in the US and gives recommendations, based on published nutritional studies, for how to avoid them.
Living a long, healthy life may be as simple as what you put in your mouth!