Vegan Italian Pasta Salad
This vegan Italian pasta salad is the perfect summer treat, plus its oil-free so it's nice and light.
Servings: 12
Calories: 343kcal
Ingredients
- 16 oz pasta of your choice
- 1-2 cups broccoli chopped bite size
- 8 ounces asparagus chopped bite size
- 1 can beans rinsed and drained *I used kidney beans
- 8 ounce can sliced black olives drained
- ½ pint cherry tomatoes chopped
- 1 cup vegan oil-free Italian dressing either dressing below or store-bought
Oil-free Italian dressing **
- 1 cup cold water
- 1 TB cornstarch
- ¼ teaspoon onion powder
- ⅓ cup vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon dried mustard
- ¼ teaspoon paprika
- 1 clove garlic minced
Additional ad ins
- Any vegetable you want
- Avocado
- Salt and pepper to taste
Instructions
- Start by cooking your pasta as directed; in the last 5 minutes, add your vegetables, then strain and set aside,
- Get a large bowl and add the olives, beans, and tomatoes. Add your pasta and vegetables and stir.
- Make your dressing. Take your cold water and cornstarch and mix. Heat in the microwave for 2 minutes; stir, then heat another minute and stir. This should be thicker. Then add all the other dressing ingredients and stir. Add 1 cup of this to the pasta salad and mix. Let sit in the fridge and marinate. This is best the next day; add salt and pepper to taste.
Notes
**If you're not oil-free you could do half water half oil.
See blog post about recipe Q&A
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 26g | Protein: 6g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 22g | Sodium: 449mg | Fiber: 5g | Sugar: 3g