Pasta Salad Recipe | Vegan & Gluten-Free Vegetable Pasta Salad

Pasta Salad

2018-03-30
  • Prep Time : 15m
  • Cook Time : 10m
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4 people rated this recipe

This no-cheese super quick and easy pasta salad is so delicious and can be made for a picnic, potluck, summer parties etc. Have leftover veggies? Toss them in pasta with some dressing for midweek dinner. It is healthy and satisfying. You can toss in your choice of pasta, veggies, and dressing.

Ingredients

  • 12 oz or 1 Pack – Tri-color Rotini Pasta (I have used Quinoa, Rice & Vegetable Pastas)
  • 1 cup – Mix color Bell Pepper, diced
  • ¼ cup – Celery, diced
  • ½ cup – Cherry Tomatoes, cut in half (Or regular tomatoes, diced)
  • 1 cup – Black or Green Olives, sliced
  • 1¼ cup – Homemade Italian-style salad dressing
  • Fresh Basil leaves or parsley, chopped
  • Italian mix herbs (Optional)
  • Salt and pepper to taste

Ingredients for Salad Dressing

In a bowl, whisk in following ingredients and store it in an air-tight container

  • 2 Garlic, minced or 1 tablespoon Garlic salt
  • 1 tablespoon – Onion Powder
  • ½ tablespoon – Sugar or honey
  • 2 tablespoon – Dried Oregano
  • 1 teaspoon – dried Basil
  • 1 tablespoon – Dried Parsley
  • ¼ teaspoon – Dried Thyme
  • 2 tablespoon – Salt
  • 1 teaspoon – Black pepper powder
  • ½ teaspoon – Red Chili Flakes / Paprika
  • ¼ cup – Freshly squeezed lemon juice or White vinegar
  • ¼ cup – Olive Oil
  • ¼ cup – Water


Method

Step 1

Cook pasta according to package direction. Check the below link to see how to cook pasta perfectly.

Step 2

Toss in all the ingredients together (All the vegetables, Salad dressing & herbs)

Step 3

Serve it directly or keep in the fridge for more hours. It tastes best the day after you make it as pasta soaks in all the goodness of the salad dressing.

Organic Quinoa PastaItalian Gluten-Free Pasta Salad

Notes

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