Simple Oil-free Vegan Pasta Salad

Pasta salad is just pure genius in my opinion. It is a no-brainer for potlucks (even the meat-eaters will love it), as well as for other occasions where you are asked to bring with you a side dish. It should be served cold, so if you are making it for a party you can make it the day before, giving you less to do on the actual day of the gathering. I know that whenever I am hosting there always seems to be a million extra things popping up that needs to be done, and making the majority of the food in advance is a massive help.

So not only is it quick, taking less than 30 minutes to make, but it is very easy bringing it to places. I always bring either this or my Low-fat Hummus Salad when I go on long flights or trips where I know finding a healthy vegan and gluten-free option is impossible.

You can really use whatever vegetables you prefer, but I have provided you with a list of what I usually add in. Some great additional ingredients you can add in is olives, kidney beans and bell peppers. 

Ingredients, makes 4 servings:
Dried spices, to taste:
  • Oregano
  • Basil
  • Thyme
  • Rosemary
  • Freshly ground black pepper

  1. Cook the pasta until al dente according to your package, and drain when done. While that is cooking prepare the vegan pesto as written in that post. Chop up all the vegetables and place in a large bowl. Combine the drained pasta, vegetables, vinegar and all of the pesto, and toss this until everything is evenly coated. Add in the desired seasonings and the salad is done!

And it really is that simple. Store it in an airtight container in the fridge, and it holds nicely for at least 3 days.

I hope you liked this recipe, and enjoy your pasta salad!

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