Pasta Salad with Italian Dressing Recipe
A refreshing vegan pasta salad tossed with crisp vegetables and tangy Italian dressing, perfect for quick meals, potlucks, or warm afternoons.
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper chopped
- ½ cup black olives sliced
- ¼ cup red onion finely chopped
- ½ cup carrots shredded
- ½ cup fresh parsley chopped
For Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 garlic cloves minced
- 1 tsp oregano
- 1 tsp basil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In mixing bowl, whisk olive oil, vinegar, lemon juice, mustard, garlic, oregano, basil, salt, and pepper.
- Add pasta, cherry tomatoes, cucumber, bell pepper, olives, onion, carrots, and parsley. Toss well.
- Chill for 30 minutes before serving for best flavor.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 35%
- Vitamin A: 22%
- Folate: 20%
- Iron: 18%
- Magnesium: 15%
Additional Notes & Tips
- Use gluten-free pasta if you’re feeling fancy—or just avoiding tummy drama.
- Toss in artichokes or roasted zucchini for a gourmet twist.
- Make ahead; it only gets sassier as it chills.