Summer Vibrant Vegan Pasta Salad

This vibrant and refreshing vegan pasta salad is the perfect dish for a summer outing or a simple, satisfying meal. Bursting with the fresh flavors of crisp vegetables, briny olives, and a tangy homemade vinaigrette, it's a dish that proves plant-based eating can be both easy and incredibly delicious.

This recipe is my go-to summer recipe designed to be full of flavor and texture, using veggies from my garden, and a simple homemade dressing to keep it completely free of soy and canola.

Yields: 6-8 servings

Prep Time: 20 minutes

Chill Time: 1 hour (minimum)

Total Time: 1 hour 20 minutes

Ingredients:

• For the Salad:
• 1 pound dry pasta (such as tri-color rotini, fusilli, or farfalle)
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) black olives, pitted and sliced
• 1/2 red onion, very thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup chopped fresh parsley or basil
• 1 cup vegan mozzarella balls or cubes (optional, check for soy and canola)
• 1 can (15 oz) or 1 cup of freshly cooked chickpeas, rinsed and drained (optional)
• For the Vinaigrette:
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard (check label to ensure it's soy-free)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until it's al dente. Drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool it down. Set aside.
2. Prepare the Vegetables: While the pasta cooks, dice the cucumber and bell peppers, halve the cherry tomatoes or leave whole if small, slice the olives, and thinly slice the red onion. If you find the red onion too sharp, you can soak the slices in a bowl of cold water for 10 minutes before draining them.
3. Make the Vinaigrette: In a small bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and pepper.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced cucumber, tomatoes, olives, red onion, bell peppers, chickpeas, and fresh parsley or basil.
5. Dress the Salad: Pour the vinaigrette over the salad ingredients. Toss everything gently to ensure that all the ingredients are evenly coated.
6. Chill and Serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least one hour to allow the flavors to meld. If you are adding the vegan mozzarella, stir it in just before serving. Taste and adjust seasoning if necessary.

This pasta salad is great for making ahead of time as the flavors only get better with a little time in the fridge. Enjoy!