Easy Vegan Pasta Salad Recipe
Shawna ClapperThis easy vegan pasta salad is the perfect, easy dinner for summer! No turning on your oven to get that flavorful, nutrient dense, satisfying meal your body is actually craving! Plus, it will easily look beautiful at any potluck with all of the colors and saves well, too.
Equipment
- Large pot
- Colander
- knife
- cutting board
- Tongs or Large Wooden Spoons to toss the salad
Ingredients
- 1 box Rotini Pasta bonus if it's rainbow
- water to cook pasta
- 1 cup Grape Tomatoes halved or quartered
- 1 Red Onion sliced & quartered
- 1 Cucumber sliced and quartered
- 1/2 cup Corn canned or frozen
- 1 Bell Pepper diced
- 1/4 cup Fresh Parsley finely chopped
- 1/2 cup Italian Dressing
Instructions
- Cook pasta according to box, rinse under cold running water, then allow to cool.
- Chop your vegetables and parsley while the pasta cooks if they aren’t already chopped.
- Add the pasta and the rest of the ingredients to a large bowl and stir well, adding the dressing last.
- Enjoy right away or set in the fridge for at least an hour and enjoy with a little more dressing!
Video
Notes
*It is fine to use cherry tomatoes or grape tomatoes.
*Store in the fridge for up to 1 week.
*Store in the fridge for up to 1 week.