Vegan Italian Pasta Salad
A meatless, dairy-free Vegan pasta salad
Ingredients
- 1 box tricolor rotini (12 oz)
- ¾ cup red onion chopped
- ½ cup parsley chopped
- ½ cup black olives sliced (or sub kalamata olives)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber chopped into wedges (about ½ cucumber)
- 1+¾ cup vegan Italian dressing homemade or store-bought
- 1 red bell pepper roasted (optional)
- pepperocinis sliced (optional)
Instructions
If adding roasted red peppers:
- Preheat oven to 500°F. Chop a red bell pepper into 1-inch slices. Place facedown on an ungreased baking sheet and roast for about 15 minutes or until the skins become charred. Once cool, peel skins away and slice as desired.
If skipping (or while roasting) red peppers:
- Chop all of the ingredients as desired and place in a large bowl.
- Cook box of tricolor rotini to al dente ONLY. This will allow the pasta to absorb more flavors and avoid becoming mushy.
- Combine pasta with the other ingredients and add vegan Italian dressing. Serve immediately or let sit overnight (recommended)
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