Vegan Italian Pasta Salad Recipe! This vegan Italian pasta salad is an amazing thing to eat on its own at a warm summer’s picnic.
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Italian Dressing recipe –
Celebrate summer and the clear blue skies, dazzling sunshine and long, balmy nights it brings with it with this incredible vegan Italian pasta salad. Simple enough to whip up for a last-minute get together and fancy enough to impress your friends and family when you serve it, this plant-based pasta salad is a total crowd pleaser. Plus it can be made with gluten-free pasta so everyone can enjoy some.
Vegan Italian pasta salad recipe
Ingredients
1 lb fusilli or rotini pasta, gluten-free
1 red pepper, chopped
1/2 cup red onions chopped
1 cup cherry tomatoes, halved
1 cucumber, chopped
1 can 9.87 oz artichokes, drained and chopped
6 oz canned black olives drained, rinsed, sliced
1/4 cup fresh parsley, chopped
2 cups Italian dressing
Directions
1. Cook the pasta in lightly salted boiling water according to the package directions. When cooked, use a colander to drain the pasta and rinse with cool water to stop it cooking further. Place the cooked pasta into a large bowl.
2. Add the red pepper, onions, tomatoes, cucumber, artichokes, olives and parsley into the bowl and mix.
3. Pour over the Italian dressing and toss to combine with the pasta.
4. Serve the pasta salad immediately or cover the dish with plastic wrap and place it in the refrigerator until ready to serve.