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Vegan Pasta Salad
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Description
A super easy vegan pasta salad. Fresh summer veggies tossed in a red wine vinaigrette dressing, done in 20 minutes. Perfect for summer BBQs!
Ingredients
- 1 box (16 Oz. Size) Tri-color Rotini Pasta
- 1 Yellow Bell Pepper, Diced
- 1 Red Onion, Thinly Sliced
- ⅓ cups Fresh Parsley, Finely Chopped
- 1 Cucumber, Diced
- 10 ounces, weight Grape Tomatoes, Halved
- FOR THE DRESSING:
- ½ cups Olive Oil
- ¼ cups Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Bring a large pot of water to a boil. Once water is boiling, add pasta and cook according to package instructions.
To prepare the dressing, add olive oil, vinegar, mustard, garlic, oregano, basil, salt and pepper to a bowl and whisk until well combined.
Once pasta has finished cooking, drain and rinse with cold water. Combine pasta, veggies, and half the dressing in a large bowl and stir until salad is thoroughly coated with dressing. Add remaining dressing to taste.
Enjoy!
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