Vegan Pasta Salad Fresh Herbs (Printable Version)
Pasta salad bursting with fresh vegetables and herbs, tossed in a zesty homemade vinaigrette. Perfect for all occasions.
# Ingredients:
→ Vinaigrette
01 -
1/4 cup olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon water
04 -
1 tablespoon dijon mustard
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon Italian seasoning
07 -
1/4 teaspoon agave nectar (vegan substitute for honey)
08 -
1 tablespoon tahini (optional)
→ Pasta Salad
09 -
1/2 pound pasta
10 -
1/2 cup cucumbers, diced
11 -
1/2 cup cherry tomatoes, halved
12 -
1/2 cup sun-dried tomatoes, chopped
13 -
1/2 cup red onion, diced
14 -
1/2 cup olives
15 -
1/4 cup fresh basil, chopped
16 -
1/2 cup vinaigrette dressing
# Steps:
01 -
Cook the pasta according to package instructions. Once it is fully cooked, carefully drain, rinse with cool water to cool, and set it aside.
02 -
Combine all ingredients for the homemade vinaigrette, mix well, and set aside.
03 -
Wash and prepare all remaining ingredients according to the ingredient list.
04 -
In a large serving bowl, combine all ingredients, drizzle the vinaigrette on top, and gently toss until well combined and coated in the dressing.
# Notes:
01 -
This pasta salad is best when made in advance to allow the flavors to meld. Prepare it at least 2-3 hours ahead or the night before for the best taste.
02 -
Store in an airtight container in the fridge for up to four days.
03 -
If storing for longer, double the dressing to refresh the salad if it dries out.