Vegan Pasta Salad

Name: Vegan Pasta Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Ingredients: 16 ounces uncooked spiral pasta; 1 large zucchini, chopped; 8 ounces cherry tomatoes, halved; 1 small sweet red pepper, chopped; 1 small red onion, chopped; 1 can (6-1/2 ounces) sliced ripe olives, drained; 2 green onions, sliced; DRESSING:; 1/3 cup balsamic vinegar; 1/4 cup olive oil; 3 tablespoons minced fresh basil; 3 garlic cloves, minced; 2 teaspoons salt; 1/2 teaspoon pepper

Total Time Prep: 20 min. + chilling

Yield 16 servings

Test Kitchen Approved

Whip up this nutritious vegan pasta salad when you need an easy, cheese-less dish to bring to a summer cookout or to eat for lunch every day of the week.

Ingredients

16 ounces uncooked spiral pasta
1 large zucchini, chopped
8 ounces cherry tomatoes, halved
1 small sweet red pepper, chopped
1 small red onion, chopped
1 can (6-1/2 ounces) sliced ripe olives, drained
2 green onions, sliced
DRESSING:
1/3 cup balsamic vinegar
1/4 cup olive oil
3 tablespoons minced fresh basil
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper

Directions

Cook pasta according to package directions for aldente. Drain and rinse in cold water.
Transfer to a large bowl. Add zucchini, tomatoes, red pepper, red onion, olives and green onions. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts

3/4 cup: 163 calories, 5g fat (1g saturated fat), 0 cholesterol, 384mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

This bright and healthy pasta salad recipe is packed with my favorite summer veggies—zucchini, cherry tomatoes and sweet red pepper, so it’s as nutritious as it is tasty. Containing no cheese or animal products, this recipe is a plant-based dish that even meat-eaters will like. —Jenna Urben, McKinney, Texas

Recipe Creator