Pasta Salad with Italian Dressing
A vibrant, tangy vegan pasta salad tossed with crisp vegetables and bold Italian dressing. Perfect cold, for lunch or summer potlucks.
Ingredients
- 300 g short pasta fusilli or bowties—because we’re cute
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- ½ red onion thinly sliced
- 1 bell pepper diced
- ½ cup black olives sliced
- ¼ cup fresh parsley chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and cool under cold water.
- Toss pasta in a large bowl with chopped tomatoes, cucumber, onion, pepper, olives, and parsley.
- In a small jar or bowl, whisk olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
- Pour the dressing over salad. Toss until everything’s coated and ready to party.
- Chill for 15 minutes before serving (if you can wait).
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
💊 Vitamins and Minerals (Per Serving)
- Vitamin C: 28%
- Iron: 16%
- Vitamin K: 35%
- Folate: 18%
- Potassium: 10%
💡 Notes & Tips
- Use gluten-free pasta if you’re not about that wheat life.
- Add chickpeas for extra protein and fewer “Where’s the meat?” questions.
- Make it the night before—flavors get sassier with time.
- Drizzle more dressing right before serving, because dry pasta salad is a crime.
- Want heat? Add chili flakes or jalapeños. You’re spicy, so your food should be too.