Easy Vegan Pasta Salad

Easy vegan pasta salad is a tasty, light and refreshing pasta salad recipe. The subtle refreshing flavors of this cold pasta recipe make it a perfect summer recipe.

Course Salad

Cuisine Italian

Prep Time 15

Making time 5

Total Time 20

Servings people

Calories 423kcal

Author Vandana Chauhan

Ingredients

300 grams uncooked pasta use any small variety of your choice
½ cup chopped bell pepper
1 cup cherry tomatoes cut into halves
½ cup cooked sweet corn kernels
½ cup cooked green peas
1.5 tablespoons chopped jalapeno
¼ cup pitted black olives
½ cup chopped parsley
¼ cup chopped almonds you can also use walnut or any other nut of your choice
Juice of 1 lemon
½ cup olive oil
1.5 tbsp dry oregano
1 teaspoon dry basil
½ teaspoon chili flakes
½ teaspoon black pepper powder
Salt as per taste

Instructions

Following the instructions given on the packet, cook pasta al dente. Strain, add around 2 tablespoons of olive oil and keep aside. Let it reach room temperature.
In a bowl, mix the remaining olive oil, lemon juice, dry herbs, salt, and pepper. Mix well and keep aside.
Once the pasta reaches room temperature, add all the chopped vegetables, olives, almonds and dressing to it. Toss well.
Allow the salad to soak in all the flavors (20-30 minutes), before serving. You can also keep it in the fridge and serve cold.

Nutrition