Vegan Pasta Salad

This Vegan Pasta Salad is a colorful and satisfying dish that is perfect for any occasion. Packed with vibrant vegetables like bell peppers, cherry tomatoes, and cucumbers, it offers a refreshing crunch with every bite. The whole wheat pasta adds a hearty base, making it a filling meal. Tossed in a simple olive oil and lemon dressing, this salad is both light and flavorful. It’s an ideal choice for picnics, potlucks, or as a quick weeknight dinner, showcasing how easy and delicious plant-based eating can be.

For a Serving Size of Two:

Ingredients:

• 120 grams cooked whole wheat pasta (fusilli or penne)
• 100 grams diced bell peppers (mixed colors)
• 50 grams halved cherry tomatoes
• 50 grams diced cucumber
• 30 grams finely chopped red onion
• 50 grams black olives, sliced
• 30 grams chopped parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Procedure:

• While the pasta cooks, dice the bell peppers, cucumber, and chop the red onion and parsley. Halve the cherry tomatoes and slice the black olives.
•  In a large mixing bowl, combine the cooled pasta, diced bell peppers, cherry tomatoes, cucumber, red onion, black olives, and parsley.
• In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
• Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning as needed.
• Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g