The Pioneer Woman Tasty Kitchen
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Vegan Pasta Salad

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Level: Easy

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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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