Vegan Pasta Salad
This spring, make a vegan pasta salad full of vibrant spring vegetables dressed in a light, tangy, oil-free vinaigrette dressing. This spring pasta salad is so fresh and delicious that your guests will return for seconds.
Servings: 12 servings
Calories: 186kcal
Ingredients
Vegan Pasta Salad ingredients
- 16 ounces vegetable pasta or pasta of choice
- 1 summer squash cut into slices then quarters
- 1 zucchini cut into slices then quarters
- 2 bunches green onions sliced thin
- 1 cup purple cabbage chopped
- 1 red bell pepper diced
- 1 cup grape tomatoes cut in half
- ½ cup fresh dill chopped
- ½ cup parsley chopped
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 1 cup frozen peas or fresh peas
Dressing
- ¼ cup champagne vinegar
- 2 Tablespoons dijon mustard
- 1 lemon juiced and zested
- 2 Tablespoons maple syrup or date syrup can be substituted
- 2 Tablespoons water
Instructions
Preparing the Pasta
- Cook pasta according to the package instructions (9 minutes)
- Drain cooked pasta in a colander and then rinse with cold water to stop the pasta from cooking.
- Be sure to toss the pasta in the colander and rinse again to ensure all the pasta is cooled.
- Now, transfer cooled, drained pasta to a large bowl.
- Set aside.
Blanching the Asparagus and Cooing the Peas
- Fill a large pot ¾ full of water and 1 teaspoon of salt.
- Bring water to a boil.
- Add asparagus and stir into the water.
- Cook for 2 minutes.
- Now, add the frozen or fresh peas and continue cooking for an additional 2 minutes.
- Drain the asparagus and peas in a colander and immediately transfer them to a bowl of ice water to stop cooking.
- Then drain the water and add to the bowl with the pasta.
- Add the other cut vegetables and herbs.
Make the Dressing
- Combine all the ingredients in a small ball jar or bowl; shake together to whisk.
- Pour the dressing over the pasta and vegetables.
- Stir to combine and refrigerate for a couple of hours for the flavors to enhance.
- Season with salt and pepper to taste.
Notes
- Cut the vegetables into bite-sized, uniform sizes so it is easy to eat.
- Make sure the blanched asparagus and peas are cool before adding to the pasta salad.
- Make this vegan pasta salad recipe no more than a day before serving.
- Use fresh herbs when possible.
- A good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried.
- For added citrus flavor, add more lemon zest.
Nutrition
Serving: 12g | Calories: 186kcal | Carbohydrates: 38g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 39mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 40mg | Calcium: 48mg | Iron: 2mg