Vegan Pasta Salad

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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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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.

5SHARES

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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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