Description
This 15 Minute Vegan Pasta Salad is a quick and vibrant dish bursting with fresh flavors. Combining crisp vegetables, a tangy zesty dressing (natural), and creamy plant-based cheese, this pasta salad offers a light yet satisfying meal perfect for any time of the day. Ready in just 15 minutes, it is wholesome, colorful, and ideal for busy schedules.
Ingredients
Scale
Pasta and Vegetables
- 2 cups pasta of choice (fusilli, rotini, or penne)
- 1 cup crisp bell peppers, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup Kalamata olives, pitted and sliced
Plant-Based Cheese and Herbs
- 1/2 cup plant-based cheese, crumbled
- 1/4 cup fresh herbs (basil and parsley), chopped
Dressing (Natural)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon natural gelling agent (optional)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, about 8-10 minutes. This time lets you prep the veggies and dressing (natural).
- Prepare the Veggies: While the pasta cooks, dice the bell peppers, halve the cherry tomatoes, slice the cucumber, and chop the fresh herbs. Having everything ready helps the assembly come together quickly.
- Make the Dressing (Natural): In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, Dijon mustard (natural), garlic powder, and a pinch of salt and pepper. Add natural gelling agent if you want a thicker dressing that coats the pasta and veggies evenly.
- Combine Everything: Drain the pasta and rinse with cold water to stop cooking. Toss pasta in a large bowl with the chopped vegetables, Kalamata olives, and plant-based cheese. Pour dressing (natural) over the salad and toss gently but thoroughly to ensure all the flavors are mixed well.
- Garnish and Serve: Finish with a sprinkle of fresh herbs for aroma and an extra pop of color. Serve immediately or chill briefly for a refreshing taste.
Notes
- Do not overcook pasta to keep a perfect bite and texture.
- Rinse pasta with cold water to stop cooking and cool it for a crisp salad.
- Chop vegetables ahead of time to save prep time.
- Adjust dressing thickness using natural gelling agent if desired.
- Toss salad gently to keep vegetables from becoming mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegan pasta salad, quick vegan salad, plant-based pasta dish, gluten-free pasta salad, 15 minute recipe
