- **Roasted Red Peppers**: 1/2 cup, diced (for a smoky, sweet element).
- **Chickpeas**: 1/2 cup (for added protein and texture).
This **vegan Italian pasta salad** is perfect for meal prep, picnics, or as a refreshing side dish. It’s packed with fresh, plant-based ingredients and bursting with Mediterranean flavors!
Steps
# How to Make a Delicious Vegan Italian Tomato Pasta Salad
If you're looking for a refreshing, plant-based dish that’s perfect for picnics, potlucks, or a quick weeknight dinner, this **vegan Italian tomato pasta salad** is a must-try. Packed with fresh flavors, vibrant colors, and wholesome ingredients, this recipe is easy to make and completely dairy-free. Follow these detailed steps to create a crowd-pleasing dish that’s both healthy and satisfying.
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## **Ingredients for Vegan Italian Tomato Pasta Salad**
- 12 oz (340g) pasta (penne, fusilli, or farfalle work well)
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or agave syrup)
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Optional: Vegan parmesan or nutritional yeast for topping
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## **Step-by-Step Instructions**
### **1. Cook the Pasta**
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
### **2. Prepare the Vegetables**
- While the pasta is cooking, prepare the fresh ingredients. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives.
- Chop the fresh basil and parsley for added flavor and garnish.
### **3. Make the Dressing**
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning to taste.
### **4. Assemble the Salad**
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, basil, and parsley.
- Pour the dressing over the salad and toss everything together until well-coated.
### **5. Chill and Serve**
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with additional fresh herbs or a sprinkle of vegan parmesan or nutritional yeast for a cheesy touch.
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## **Tips for the Perfect Vegan Pasta Salad**
- **Pasta Choice:** Use gluten-free pasta if needed to make this dish gluten-free.
- **Add-Ins:** Customize with ingredients like artichoke hearts, roasted red peppers, or sun-dried tomatoes.
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days.
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This **vegan Italian tomato pasta salad** is a versatile, nutrient-packed dish that’s perfect for any occasion. With its fresh ingredients, zesty dressing, and vibrant flavors, it’s sure to become a favorite in your recipe collection. Enjoy!
**Keywords:** vegan pasta salad, Italian tomato pasta salad, dairy-free pasta salad, easy vegan recipes, plant-based pasta salad, healthy vegan meals, summer pasta salad, vegan picnic ideas.