Italian Pasta Salad (Vegan)
Ingredients:
- 340.2 g (12 oz) rotini or fusilli pasta
- 150 g (1 cup) cherry tomatoes
- 56.5 g (1/2 cup) vegan mozzarella pearls or diced vegan mozzarella
- 1/2 cup vegan salami-style pieces, diced
- 1/2 cup pitted kalamata olives, halved
- 40 g (1/4 cup) diced red onion
- 1/4 cup chopped fresh basil
- 1/2 cup Italian dressing (vegan)
Features:
Raw
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Chill the salad the full 30 minutes before serving — the flavors are noticeably more balanced once the dressing has had time to soak into the pasta.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine: In a large bowl, combine the cooled pasta, cherry tomatoes, vegan mozzarella, vegan salami, olives, and red onion.
- Dress & Toss: Pour the Italian dressing over the salad and toss well to coat.
- Fold in Basil: Fold in the fresh basil.
- Chill: Chill for at least 30 minutes before serving to let the flavors meld.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce. Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rotini or fusilli pasta provides the hearty base that carries the sauce. The cherry tomatoes adds bright acidity and juicy body. The diced red onion adds sweetness and depth as it cooks down. The chopped fresh basil adds a fresh, peppery herbal note.
Italian Pasta Salad (Vegan)
Ingredients:
- 340.2 g (12 oz) rotini or fusilli pasta
- 150 g (1 cup) cherry tomatoes
- 56.5 g (1/2 cup) vegan mozzarella pearls or diced vegan mozzarella
- 1/2 cup vegan salami-style pieces, diced
- 1/2 cup pitted kalamata olives, halved
- 40 g (1/4 cup) diced red onion
- 1/4 cup chopped fresh basil
- 1/2 cup Italian dressing (vegan)
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rotini or fusilli pasta provides the hearty base that carries the sauce. The cherry tomatoes adds bright acidity and juicy body. The diced red onion adds sweetness and depth as it cooks down. The chopped fresh basil adds a fresh, peppery herbal note.
Prep:
Chill the salad the full 30 minutes before serving — the flavors are noticeably more balanced once the dressing has had time to soak into the pasta.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine: In a large bowl, combine the cooled pasta, cherry tomatoes, vegan mozzarella, vegan salami, olives, and red onion.
- Dress & Toss: Pour the Italian dressing over the salad and toss well to coat.
- Fold in Basil: Fold in the fresh basil.
- Chill: Chill for at least 30 minutes before serving to let the flavors meld.
