The best vegan recipe for pasta salad with wholesome veggies is an easy and healthy side dish or a tasty light make-ahead meal prep for work or school.
14oz(400 gr) pastachoose you favorite: rotini, farfalle, penne, macaroni, elbows, shells, or gluten-free pasta as needed
2avocados
1 ½cupcherry tomatoeshalved
½cupolivessliced
1cupgreen peas
1cupcorn
1red onionsmall, chopped
1tablespooncapersrinsed, drained, chopped
Pasta Salad Dressing
4tablespoonolive oilextra virgin
2tablespoonmustard
3tablespoonlemon juicefreshly squeezed
salt and freshly ground black pepperto taste
Instructions
First, cook pasta according to package instructions. Drain and rinse pasta under cool running water. Don't overcook the pasta. While the pasta is cooking, finely chop your veggies. After that, make the dressing.
Next, in a big bowl (or the pot where the pasta was cooked) assemble pasta with chopped vegetables. Pour the dressing and gently toss everything to combine.
Serve your homemade pasta salad immediately, at room temperature, or chilled. For added flavor sprinkle with some red pepper flakes and black (Nigella) seeds before serving. Enjoy!
Notes
Cooking time for every pasta is different, so make sure you cook yours according to the package instructions. Do not overcook. Otherwise, your salad will be mushy and pasta will be without shape.
This pasta salad is so versatile. You can use finely diced tomatoes instead of cherry tomatoes, yellow onion or scallions instead of red onion, or substitute peas with cucumber or broccoli.
If you don't have capers you can add more black or green olives or finely chopped pickles.
Add more seasonings if you desire.
It's best to chop all vegetables as finely as possible so you'll get a little bit of everything when eating it.
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