Description
Easy vegan pasta salad made with summer veggies, fresh herbs, rotini noodles dressed with a sweet tangy vinaigrette. Delicious everyday pasta salad perfect for a family picnic. Serve cold
Ingredients
Scale
For salad:
- 3 cups (about 1/2 lb/8 oz) dry uncooked rotini noodles, use gluten free pasta if needed
- 1/3 cup diced red onion
- 1/2 cup chopped bell pepper, any colour
- 1 cup cherry tomatoes, halved or quartered (or chopped tomato with juices)
- 3/4 cup canned corn, I like peaches and cream
- 1/2 cup sliced black olives
- 1/4 cup chopped cilantro
For dressing:
- 3 tablespoons oil, I use grapeseed oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 2-3 teaspoons maple syrup or sugar
- 1 small garlic clove, finely chopped
- 1 teaspoon dried dill or tablespoon fresh chopped dill
- pinch of salt and freshly cracked black pepper
Instructions
- Cook pasta according to recipe instructions, drain add back to pot with cold water to chill. Drain well in colander. Toss with a drizzle of oil.
- While pasta is cooking prep vegetables and herbs add to large bowl. Add cooked cooled pasta
- To make the dressing: add ingredients to a jar seal and shake to combine or whisk together in a small bowl. Pour over salad. Toss everything together. Serve and enjoy! For tips, FAQ, step by step photos see above post.
Notes
- Make ahead: can make up to a day ahead just keep pasta, veggies and dressing separate until ready to serve
- To store: will keep covered on the fridge for a couple of days. Best served freshly made!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Salads
- Method: stovetop / salad bowl
- Cuisine: American, Canadian
Keywords: vegan pasta salad, summer pasta salad, pasta salad recipe vegetable pasta salad