Description
A vibrant and refreshing Vegan Pasta Salad featuring a mix of whole wheat and tri-color rotini, colorful vegetables, and a zesty homemade Italian dressing. Perfect for a quick, healthy meal or a crowd-pleasing side dish.
Ingredients
Scale
Pasta
- 1 lb Whole Wheat Rotini Pasta
- 1 lb Tri-Color Rotini Pasta
Vegetables
- 5 Roasted Red Peppers, sliced
- 2 Green Bell Peppers, chopped
- 1/2 cup Red Onion, chopped
- 1 cup Grape Tomatoes, halved
- 6 oz Canned Black Olives, sliced
Homemade Italian Dressing
- Oil (amount not specified, estimated 1/2 cup)
- Vinegar (estimated 1/4 cup)
- Herbs (estimated 1 tablespoon mixed Italian herbs)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Add both whole wheat and tri-color rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cool water to stop cooking and cool down.
- Prepare the Dressing. In a mason jar or small bowl, whisk together oil, vinegar, Italian herbs, salt, and pepper until well combined, creating a flavorful homemade Italian dressing.
- Combine the Salad. In a large mixing bowl, combine the cooled pasta with roasted red peppers, chopped green bell peppers, chopped red onion, halved grape tomatoes, and sliced black olives. Pour the homemade dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill Before Serving. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill before serving.
Notes
- Use whole wheat pasta to boost fiber content and add a nutty flavor.
- Rinsing pasta with cool water stops the cooking process and prevents it from becoming mushy.
- Adjust salt and pepper in the dressing to taste.
- Can be prepared a day ahead; flavors improve after resting overnight.
- Perfect for picnics, potlucks, and meal prep.
