Description
The 15 Minute Vegan Pasta Salad is a fresh, vibrant, and quick-to-make dish combining tender pasta, crisp vegetables, and creamy plant-based cheese (plant-based). Tossed in a zesty dressing made with natural apple cider vinegar (natural) and extra virgin olive oil (natural), this salad is perfect as a light meal, side dish, or picnic treat. Its versatile ingredients and ease of preparation make it an ideal option for busy days or last-minute meals.
Ingredients
Scale
Pasta and Vegetables
- 2 cups short-cut pasta (e.g. fusilli or penne)
- 1 cup crisp cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sliced bell peppers
- 1/2 cup fresh basil leaves, torn
Dressing
- 3 tablespoons extra virgin olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Black pepper, to taste
Additional Ingredients
- 1/2 cup creamy plant-based cheese (plant-based)
- A pinch of natural gelling agent
Instructions
- Cook the Pasta: Start by boiling water and cooking your chosen pasta shape according to package instructions until al dente. This ensures it remains firm with a perfect bite, creating a wonderful base texture.
- Prepare the Vegetables: While the pasta cooks, wash and chop cucumbers, cherry tomatoes, and bell peppers into bite-sized pieces. Tear fresh basil leaves into rustic chunks to release their fragrance.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), garlic powder (natural), salt, and pepper until fully combined, creating a zesty, balanced dressing.
- Combine and Toss: Drain the pasta and rinse briefly under cold water to stop cooking. In a large bowl, mix pasta with prepared vegetables, fresh basil, creamy plant-based cheese (plant-based), and the dressing. Toss everything gently to coat evenly.
- Add a Natural Gelling Agent: Sprinkle a pinch of natural gelling agent to the salad and toss quickly to help bind the ingredients lightly, making sure each bite holds together beautifully.
Notes
- Use cold pasta: Rinsing pasta after cooking helps it cool down and prevents stickiness for a fresh salad.
- Fresh herbs matter: Adding herbs at the end keeps their vibrant flavor and aroma intact.
- Chill before serving: Letting the salad rest in the fridge allows flavors to meld perfectly.
- Balance acidity: Adjust the quantity of apple cider vinegar (natural) based on personal taste for the perfect zing.
- Keep veggies crunchy: Chop vegetables just before assembling to maintain their crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick vegan meal, plant-based salad, 15 minute salad, fresh pasta salad
