Description
A refreshing summer vegan pasta salad packed with vegetables and flavor.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta according to package instructions.
- Drain and rinse the pasta under cold water.
- In a large bowl, combine the pasta, tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add any other vegetables you like.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer vegan pasta salad