Vegan Pasta Salad

Recipe from Topfood

9039 views

Cooking time: 20 min

Servings 10

This vegan pasta salad is perfect for summer dinners. Pasta, fresh vegetables, and grated vegan cheese added to a salty vinaigrette are just what people who eat the right diet need!

Pasta

16 ounces
Halved cherry tomatoes

1 cups
Red onion, sliced

1 pcs.
Diced cucumber

1 cups
Red bell pepper, seeded and sliced

0,5 pcs.
Sliced pepperoncini

0,3 cups
Sliced black olives

1 cups
Chopped fresh parsley

0,3 cups
Vegan cheddar cheese, cut into cubes

1 tbsp.
Extra virgin olive oil

0,5 cups
Granulated sugar

1,5 tsp.
Black pepper

0,5 tsp.
Dried oregano

1 tsp.
Salt

to taste

Calories

302 kcal
Protein

7 g
Fat

14 g
Carbohydrates

38 g

Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn't stick together.
While the pasta cooks, chop all the vegetables. Set aside.
Whisk all dressing ingredients in a medium bowl until smooth. They are: extra virgin olive oil, granulated sugar, black pepper, dried oregano and salt to taste.
In a bowl of pasta, add vegetables, dressing and grate cheese on a coarse grater. Stir.
Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!