Description
This Healthy Vegan Pasta Salad is a vibrant, nutritious, and refreshing dish perfect for a light lunch or side. Packed with whole wheat pasta and an array of fresh vegetables, and tossed in a zesty lemon and olive oil dressing, it’s a delightful and wholesome meal that’s quick to prepare and sure to please.
Ingredients
Scale
Pasta Salad
- 8 oz whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the whole wheat pasta according to the package instructions until al dente. Then drain and rinse the pasta under cold water to stop the cooking process and cool it down.
- Prepare Vegetables: In a large mixing bowl, combine the chilled cooked pasta with halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, sliced olives, and chopped fresh parsley, mixing well to distribute all ingredients evenly.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified and well combined to create a fresh and tangy dressing.
- Toss Salad: Pour the dressing over the pasta and vegetable mixture, then gently toss everything together to ensure all the ingredients are coated with the dressing.
- Chill: Cover the pasta salad and refrigerate for at least 30 minutes before serving to enhance flavors and serve chilled.
Notes
- For extra protein, add cooked chickpeas or tofu cubes.
- You can substitute whole wheat pasta with gluten-free pasta if needed.
- Add fresh herbs like basil or mint for additional flavor.
- This salad keeps well in the refrigerator for up to 2 days.
- Adjust salt and lemon juice to taste before serving.
