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3.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 18.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 400.1 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Vegan Pasta Salad calories by ingredient
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Vegan Pasta Salad

Submitted by: WHEREWHAT

Introduction

A light, flavor packed, vegetarian pasta salad made without mayo. Tastes great after sitting in the fridge for a few hours so that the flavors develop. A light, flavor packed, vegetarian pasta salad made without mayo. Tastes great after sitting in the fridge for a few hours so that the flavors develop.
Number of Servings: 4

Ingredients

    4 cups whole wheat pasta (cooked)
    1/4 cup red wine vinegar
    1/4 cup balsamic vinegar
    1 Tbsp dijon mustard
    1/4 cup extra virgin olive oil
    2 cloves of garlic, minced
    salt to taste
    freshly cracked black pepper to taste
    1/4 cup olives
    1 small zucchini
    scallions (optional for garnish)

Directions

Cook pasta according to package directions to yield 4 cups. Drain.

Drizzle with half the olive oil to keep the pasta from sticking. Set aside.

Chop olives and zucchini and set aside.

Combine both vinegars, dijon mustard, remaining olive oil and garlic and whisk.

Coat pasta with mixture. Mix in zucchini and olives. Add salt and pepper to taste.

Top with chopped scallions (optional), cover bowl and refrigerate until ready to serve.


Number of Servings: 4

Recipe submitted by SparkPeople user JMOYNI01.






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Member Ratings For This Recipe

  • loved this recipe !!!! I added some feta cheese, peppers, brocolli, cauliflower & oregano. Delicious !!! - 5/7/09

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  • i used regular vinegar - add spices and sangria wine, served a veggie medley seperate - 1/2/09

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  • This is a wonderful dish - thanks for sharing. I made it a little simpler and used a prepackaged lite balsamic vinegarette dressing and added sundried tomotoes. We have this often! - 8/11/08

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  • Only giving 3 stars b/c it needed extras...I added cucumbers, artichoke hearts, grape tomatoes and some garbanzo beans. I also had some fresh basil on hand and threw that in. With the modifications it was yummy! - 7/7/08

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  • I changed it a bit and added cucumbers instead - 7/7/08

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  • Sounds great! Perfect for a pre-run meal!
    I certainly will try this! Thanks for sharing the recipe! :-) - 7/7/08

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  • This dish sounds really good, however, there are a lot of carbs and fat for a side dish. Add chopped egg, and I may use it as a main entree. - 7/7/08

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  • is it vegan if there is egg in the pasta? - 7/7/08

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  • We enjoyed this salad, but with a few modifications. I changed the veggies a bit and added a couple different seasonsings. It was great! - 7/7/08

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  • Sounds good. I agree with the idea of adding some more veggies and spices to liven things up a bit. My biggest concern though is the fat content...I bet it tastes great but I don't think I could bring myself to eat one serving of something that is so high in fat! - 7/7/08

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  • I will try this. I might also add some fresh red and green pepper (capsicum) to add some more colour and flavour. - 7/7/08

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  • This sounds like only the start of a good salad...where are the colorsand textures? I'd add chickpeas...black beans, red & yellow peppers, slivered zucchini and some zesty fresh herbs. - 7/7/08

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  • Never thought of putting zucchini in it before. Sounds good. - 7/7/08

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  • Sounds delicious! - 7/7/08

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  • 0 of 1 people found this review helpful
    ? - 7/7/08

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  • I made this several times - sometimes without the oil. I think it's very tasty just as written, but is also a good base to start with for you to add your own favorite veggies if you want. - 3/24/07

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