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Closeup of vegan macaroni pasta salad served in a bowl

Vegan Pasta Salad with Italian Balsamic Dressing


  • Author: Preeti Gupta
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Salads
  • Cuisine: Italian

Description

Watch the recipe video above. This Vegan Pasta Salad is packed with five cups of veggies and tossed in a light, flavourful Italian balsamic dressing that makes it a firm summer favourite. Its light and healthy, and is a meal on its own.


Ingredients

For the Salad

  • 170 grams Macaroni or any other Pasta
  • 2 teaspoon Salt
  • 3/4 cup halved Cherry Tomatoes
  • 1 diced Cucumber
  • 1 cup diced Red and Yellow Bell Peppers
  • 1 cup mixed Salad Greens/ Baby Arugula/ Baby Spinach
  • 1/2 cup blanched Broccoli Florets
  • 1/4 cup sliced Olives
  • 1/2 cup sliced Red Onions
  • 2 cloves Garlic, minced

For the Salad Dressing

  • 1/3 cup extra virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Maple Syrup or Honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground Pepper
  • 1/4 teaspoon Italian Seasoning

Instructions

  1. Add salt to a large pot of boiling water and cook the pasta till al dente. Drain and set aside to cool.
  2. In a small bowl, whisk together all the ingredients for the dressing. Alternatively, you can also add all the ingredients to a jar and shake the jar with lid on till the dressing is combined.
  3. Add all the ingredients (except spinach/salad greens if serving later) for the salad to a large bowl, and toss well with the dressing.
  4. Refrigerate for a couple of hours for the flavors to meld together. Add the spinach/salad greens right before serving and toss well. Serve cold.

Notes

  • Grilled zucchini, corn, roasted mushrooms etc are also great additions to this cold salad
  • Add the spinach/salad greens right before serving so that they don’t wilt completely and stay fresh
  • Small pasta like macaroni, fusilli, bow tie etc taste best in this salad
  • Storage: The salad can be prepped a day ahead, and then tossed with the dressing an hour before serving
  • Serve this macaroni salad with grilled chicken or fish, roasted corn on the cob, burgers or steak if you want to use it as a side dish