Vegan Pasta Salad
This easy vegan pasta salad is perfect for summertime!
Servings: 8
Ingredients
- 1 lb rotini pasta
- 1 cup red onion sliced
- 1 green bell pepper diced
- 1 cup cherry tomatoes halved
- ⅓ cup olive oil
- ½ cup fresh parsley
- 1 lemon juiced
- 1 tablespoon maple syrup
- ½ teaspoon onion powder
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Cook the rotini to al dente and drain immediately. Rinse with cold water to stop the cooking process
- While the rotini is cooking, chop up the red onion, green bell pepper, and tomatoes
- To make the dressing, add the olive oil, parsley, lemon juice, maple syrup, garlic, and onion powder to a blender. Blend until smooth
- Toss the pasta with vegetables and dressing, then salt and pepper to taste before serving
Notes
- If you do not want to use a blender, you can chop up your parsley instead, and mince your garlic, then whisk together the remaining dressing ingredients
- Like most pasta salads, this recipe is best served fresh and will dry out once chilled in the fridge.
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg