Craving a delicious, healthy, and incredibly easy-to-make pasta salad that doesn't compromise on flavor? Look no further! This Oil-Free Vegan Pasta Salad is about to become your new go-to summer dish that will tantalize your taste buds while keeping things completely plant-based and nutritious. Imagine a vibrant, refreshing meal packed with crisp vegetables and a zesty dressing that comes together in just 25 minutes – perfect for busy weeknights, meal prep, or your next potluck gathering!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 8 ounces whole grain pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water.
- Add whole grain pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until pasta is al dente. Stir occasionally to prevent sticking.
- While pasta is cooking, prepare the vegetables. Wash and halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion into uniform small pieces.
- Once pasta is cooked, drain in a colander and rinse with cold water to stop the cooking process and cool down the pasta quickly.
- In a separate small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, bell pepper, and red onion.
- Pour the vinegar dressing over the pasta and vegetables, tossing gently to ensure even coating and distribution.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Tips
- Choose the Right Pasta: Opt for whole grain pasta to add extra fiber and nutrients to your dish.
- Cool Pasta Properly: Rinsing pasta with cold water is crucial to stop the cooking process and prevent overcooking.
- Uniform Vegetable Cutting: Dice vegetables into similar-sized pieces to ensure even flavor distribution and a beautiful presentation.
- Marinating Time: Let the salad sit in the refrigerator for at least 30 minutes to allow flavors to develop and meld together.
- Customize Your Salad: Feel free to add additional herbs like fresh basil or parsley for extra flavor, or include protein-rich ingredients like chickpeas or tofu.
- Make Ahead: This pasta salad keeps well in the refrigerator for 2-3 days, making it an excellent option for meal prep.
- Dressing Tip: Whisk the dressing thoroughly to ensure the Dijon mustard and apple cider vinegar are well combined.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 50g
Protein: 8g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
