Pasta Salad (Vegan)
Ingredients:
- 400 g (14 oz) fusilli
- 150 g (1 cup) cherry tomatoes
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 80 g (½) red onion
- 80 g (½ cup) kalamata olives
- 1 can (400 g) chickpeas, drained and rinsed
- Large handful fresh basil or parsley, roughly chopped
- 80 ml (⅛ cup) extra virgin olive oil
- 45 ml (3 tbsp) red wine vinegar
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tsp) Dijon mustard
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 2.5 ml (½ tsp) maple syrup
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the pasta 1-2 minutes past al dente — pasta salad firms up as it cools and absorbs the dressing, so slightly softer pasta now keeps it from turning tough and chewy once chilled.
Instructions:
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta 1–2 minutes beyond al dente — slightly softer than you’d serve it hot. Pasta salad firms up as it cools and absorbs the dressing, so a little extra cook time prevents it from becoming tough and chewy once cold. Reserve ¼ cup of pasta water before draining.
- Rinse and cool the pasta: Drain the pasta and rinse immediately under cold running water until completely cooled. This stops the cooking, removes excess starch, and prevents the pasta from clumping together. Shake off as much water as possible and transfer to a large bowl.
- Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, maple syrup, salt, and pepper. Whisk vigorously or shake until emulsified and slightly creamy. Taste and adjust — more vinegar for tang, more maple syrup for balance, more salt to bring it all together.
- Dress the warm pasta: While the pasta is still slightly warm (not hot), pour about two-thirds of the dressing over it and toss well. Warm pasta absorbs dressing far better than cold pasta — this is the key to a flavourful salad rather than a dry one. Let sit for 5 minutes.
- Add the vegetables and chickpeas: Add the cherry tomatoes, cucumber, bell pepper, red onion, olives, and chickpeas to the dressed pasta. Toss everything together gently until evenly combined. If the red onion tastes sharp and harsh, soak the diced onion in cold water for 10 minutes first and drain before adding — this mellows the bite significantly.
- Chill and marinate: Pour the remaining dressing over the salad and toss again. Cover and refrigerate for at least 30 minutes — ideally 1–2 hours. This resting time is what transforms a good pasta salad into a great one: the flavours deepen, the vegetables soften slightly, and everything melds together.
- Finish and serve: Just before serving, taste and re-season — cold food often needs more salt and acid. Toss in the fresh basil or parsley. If the salad looks a little dry after chilling, drizzle with a splash of olive oil and a squeeze of lemon. Serve cold or at room temperature.
Notes: Two things make the biggest difference in a pasta salad: dressing the pasta while it's still slightly warm so it absorbs the flavour, and letting the whole salad rest in the fridge before serving so everything melds together. A pasta salad dressed and eaten immediately tastes flat; the same salad after an hour in the fridge tastes completely different. Always re-season just before serving — cold dulls flavour, so it will need more salt and acid than you expect.
Storage: Keeps in an airtight container in the fridge for up to 4 days — it actually improves on day 2. If it looks dry after sitting, add a drizzle of olive oil and a squeeze of lemon before serving. Store fresh herbs separately and add just before eating to keep them bright.
Prep in Advance: This is an ideal make-ahead dish. Prepare the full salad up to 24 hours in advance — just hold back the fresh herbs and stir them in right before serving.
Variations: For a Mediterranean version, add marinated artichoke hearts, sun-dried tomatoes, and capers. For a Greek style, add diced vegan feta, extra olives, and swap basil for fresh dill. For a pesto pasta salad, replace the Italian dressing with 4-5 tbsp of vegan basil pesto thinned with a splash of lemon juice. For a protein boost, add diced baked tofu or cooked edamame alongside the chickpeas. For gluten-free, use certified GF pasta — chickpea or lentil pasta adds even more protein.
Serving Suggestions: Perfect for BBQs, potlucks, and packed lunches. Excellent alongside grilled asparagus, a green salad, or stuffed bell peppers.
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The red onion adds sweetness and depth as it cooks down. The extra virgin olive oil brings fruity depth and helps carry the other flavors. The red wine vinegar adds tang that cuts through richness and balances the flavors.
Pasta Salad (Vegan)
Ingredients:
- 400 g (14 oz) fusilli
- 150 g (1 cup) cherry tomatoes
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 80 g (½) red onion
- 80 g (½ cup) kalamata olives
- 1 can (400 g) chickpeas, drained and rinsed
- Large handful fresh basil or parsley, roughly chopped
- 80 ml (⅛ cup) extra virgin olive oil
- 45 ml (3 tbsp) red wine vinegar
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tsp) Dijon mustard
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 2.5 ml (½ tsp) maple syrup
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The red onion adds sweetness and depth as it cooks down. The extra virgin olive oil brings fruity depth and helps carry the other flavors. The red wine vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Cook the pasta 1-2 minutes past al dente — pasta salad firms up as it cools and absorbs the dressing, so slightly softer pasta now keeps it from turning tough and chewy once chilled.
Instructions:
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta 1–2 minutes beyond al dente — slightly softer than you’d serve it hot. Pasta salad firms up as it cools and absorbs the dressing, so a little extra cook time prevents it from becoming tough and chewy once cold. Reserve ¼ cup of pasta water before draining.
- Rinse and cool the pasta: Drain the pasta and rinse immediately under cold running water until completely cooled. This stops the cooking, removes excess starch, and prevents the pasta from clumping together. Shake off as much water as possible and transfer to a large bowl.
- Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, maple syrup, salt, and pepper. Whisk vigorously or shake until emulsified and slightly creamy. Taste and adjust — more vinegar for tang, more maple syrup for balance, more salt to bring it all together.
- Dress the warm pasta: While the pasta is still slightly warm (not hot), pour about two-thirds of the dressing over it and toss well. Warm pasta absorbs dressing far better than cold pasta — this is the key to a flavourful salad rather than a dry one. Let sit for 5 minutes.
- Add the vegetables and chickpeas: Add the cherry tomatoes, cucumber, bell pepper, red onion, olives, and chickpeas to the dressed pasta. Toss everything together gently until evenly combined. If the red onion tastes sharp and harsh, soak the diced onion in cold water for 10 minutes first and drain before adding — this mellows the bite significantly.
- Chill and marinate: Pour the remaining dressing over the salad and toss again. Cover and refrigerate for at least 30 minutes — ideally 1–2 hours. This resting time is what transforms a good pasta salad into a great one: the flavours deepen, the vegetables soften slightly, and everything melds together.
- Finish and serve: Just before serving, taste and re-season — cold food often needs more salt and acid. Toss in the fresh basil or parsley. If the salad looks a little dry after chilling, drizzle with a splash of olive oil and a squeeze of lemon. Serve cold or at room temperature.
