Vegan Pasta Salad with Italian Balsamic Dressing

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

Course Salads

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings Portions

Calories 405kcal

Author Richa

Ingredients

For the Salad
170 grams Macaroni or any other Pasta
2 teaspoon Salt
¾ cup Cherry Tomatoes halved
1 Cucumber diced
1 cup Red and Yellow Bell Peppers diced
1 cup Salad Greens / Baby Arugula / Baby Spinach mixed
½ cup Broccoli Florets blanched
¼ cup Olives sliced
½ cup Red Onions sliced
2 cloves Garlic minced
For the Salad Dressing
⅓ cup Olive Oil extra virgin
2 tablespoons Balsamic Vinegar
2 tablespoons Maple Syrup / Honey
½ teaspoon Salt
¼ teaspoon Pepper ground
¼ teaspoon Italian Seasoning

Instructions

Add salt to a large pot of boiling water and cook the pasta till al dente. Drain and set aside to cool.
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.
Add all the ingredients (except spinach/salad greens if serving later) for the salad to a large bowl, and toss well with the dressing.
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

Nutrition