This Vegan Summer Veggie Pasta Salad is a refreshing and satisfying dish perfect for warm weather. Packed with fresh vegetables and a tangy dressing, it's a delightful addition to any summer meal or picnic.
Ingredients: 8 oz vegan pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and black pepper to taste.
Instructions: Cook the vegan pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, basil, and Kalamata olives. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create the dressing. Pour the dressing over the vegetable mixture and toss well to coat. Add the cooked pasta to the bowl and gently toss again to combine all ingredients. Chill the Vegan Summer Veggie Pasta Salad in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Mash Tun
