The Best Vegan Pasta Salad
This vegan pasta salad is made with rotini pasta dressed in a tangy balsamic vinaigrette and tossed with artichoke hearts, marinated mushrooms, roasted red peppers, olives and herbs!
Servings: 6
Calories: 216kcal
Ingredients
- 8 ounces dried rotini pasta
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¾ cup marinated mushrooms
- ½ cup Kalamata olives
- ½ cup marinated artichoke hearts, quartered
- ½ cup roasted red peppers, chopped
- ½ cup thinly sliced radicchio
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
- Bring a medium pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- Drain the pasta into a colander and transfer it to a large bowl. Toss it with a dash of olive oil to prevent sticking.
- While the pasta cooks, place the oil, balsamic vinegar, red wine vinegar, garlic, salt and pepper into a small bowl or shaker. Whisk or shake until the ingredients are thoroughly mixed.
- Pour the dressing over the pasta, and add the remaining ingredients. Toss until everything is mixed and coated with dressing.
- Taste-test your pasta salad and season it with more salt and pepper to taste.
- Serve immediately or cover tightly and chill for later.
Nutrition
Serving: 1cup | Calories: 216kcal | Carbohydrates: 24.3g | Fat: 11.4g | Saturated Fat: 1.6g | Sodium: 292mg | Potassium: 126mg | Fiber: 0.9g | Sugar: 1.5g | Calcium: 20mg | Iron: 2.2mg