Vegan Pasta SaladSubmitted by: WHEREWHAT
IntroductionA 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.
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)
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.