Vegan Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Description
An easy vegan pasta salad you'll actually want to eat - ready in less than half an hour from start to finish, with homemade Italian dressing. This easily serves six, or makes plenty to keep on hand for a quick lunch.
Ingredients
- 500 grams (18 oz.) short pasta like fusilli
- 1 medium English cucumber diced
- 250 grams (1 ½ cups) cherry tomatoes halved
- 1 medium red onion finely sliced
- 250 grams (1 ½ cup) big white beans a 400 gram (14 oz.) can, drained and rinsed
- 190 grams (7 oz.) artichoke hearts in oil
- 90 grams (⅔ cup) olives sliced
- Large handful fresh parsley finely chopped, stems removed
Vinaigrette
- 180 ml (¾ cup) olive oil
- 100 ml (scant ½ cup) white wine vinegar or apple cider vinegar
- 1 clove garlic finely grated or minced
- 1 tablespoon maple syrup
- 1 tablespoon dried Italian herbs or dried oregano
- 1 to 2 teaspoons sea salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Boil the pasta is well-seasoned water according to package instructions, until just past al dente. Pasta salad is best with slightly overcooked pasta. Drain and set aside to cool for a few minutes.500 grams (18 oz.) short pasta
- While the pasta is cooking, prepare the vegetables and the vinaigrette. Add the cucumber, tomatoes, onion, beans, artichoke hearts, olives, and parsley to a large mixing bowl with the cooked pasta.1 medium English cucumber, 250 grams (1 ½ cups) cherry tomatoes, 1 medium red onion, 250 grams (1 ½ cup) big white beans, 190 grams (7 oz.) artichoke hearts in oil, 90 grams (⅔ cup) olives, Large handful fresh parsley
- To make the vinaigrette, mix the oil, vinegar, garlic, maple syrup, herbs, salt, and pepper in a jar or bowl. Make sure it's well mixed.180 ml (¾ cup) olive oil, 100 ml (scant ½ cup) white wine vinegar or apple cider vinegar, 1 clove garlic, 1 tablespoon maple syrup, 1 tablespoon dried Italian herbs, 1 to 2 teaspoons sea salt, ½ teaspoon black pepper
- Pour the vinaigrette over the pasta salad and toss very well.
- Serve immediately for a slightly warm salad, or for the best flavour refrigerate, tightly covered, for at least an hour. Mix again before serving.
Notes
If the oil from the jar of artichokes is a reasonable quality, you can use it to replace some or all of the oil in the vinaigrette. The artichoke hearts I usually buy are in olive oil, so I just use that.
Start with one teaspoon of salt and taste the vinaigrette before adding more. The amount added will also depend on how salty the pasta is.
Storage: keep the salad in a tightly sealed container in the refrigerator for up to two days. Mix well before serving. The salad can be stored for up to four days if the garlic is omitted from the vinaigrette.
Nutrition
Serving: 1 | Calories: 656kcal | Carbohydrates: 74g | Protein: 16g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 758mg | Potassium: 490mg | Fiber: 13g | Sugar: 8g | Vitamin A: 776IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.