Best 4 Vegan Italian Pasta Salad With Vegetables And Olives Recipes
In this article, we present you with the ultimate recipe for a tantalizing vegan Italian pasta salad that is packed with an array of fresh vegetables, luscious olives, and a delightful dressing that will leave your taste buds dancing. This vibrant salad is not only a feast for the eyes but also a delightful symphony of flavors. Get ready to embark on a culinary journey that will transport you to the heart of Italy with every bite.
Let's cook with our recipes!
VEGAN ITALIAN PASTA SALAD
This flavor-packed Vegan Italian Pasta Salad is vibrant and delicious, loaded with cucumber, olives, tomatoes, red onions, and herbs. It is perfect for barbecues, potlucks, or any special events!
Provided by Michelle Blackwood, RN
Categories Salad
Time 30m
Number Of Ingredients 15
Steps:
- Bring a large pot of water with about 1 teaspoon salt to boil on medium high heat. Add fusilli pasta and stir, cook pasta according to package direction. While pasta is cooking prepare Italian dressing and other ingredients.
- Place all the ingredients for the dressing in a mason jar and shake well. Set aside.
- Drain pasta, rinse with cold water and place into a large bowl.
- Add onion, olive, cucumber, tomato, and salad dressing, mozzarella and toss to coat.
- Keep refrigerated and allow flavors to mingle for a couple hours before serving.
Nutrition Facts : Calories 227, Carbohydrate 32, Fat 9, Protein 6
VEGAN ITALIAN PASTA SALAD WITH VEGETABLES AND OLIVES
A classic vegan pasta salad from Italy's Southern regions consisting of sauteed vegetables and dressed with a vegan olive-based sauce.
Provided by Buckwheat Queen
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
- Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
- Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
- Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
- Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 61.9 g, Fat 13.8 g, Fiber 7 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 255.3 mg, Sugar 7 g
ITALIAN PASTA SALAD
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 11 g, Protein 7 g, SaturatedFat 3 g, Sodium 633 mg, Sugar 11 g, Fat 21 g, ServingSize 1 Pasta Salad (4 to 6 Servings), UnsaturatedFat 0 g
VEGAN ITALIAN PASTA SALAD WITH VEGETABLES AND OLIVES
A classic vegan pasta salad from Italy's Southern regions consisting of sauteed vegetables and dressed with a vegan olive-based sauce.
Provided by Buckwheat Queen
Categories Vegetarian Pasta Salad
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
- Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
- Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
- Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
- Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 61.9 g, Fat 13.8 g, Fiber 7 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 255.3 mg, Sugar 7 g
Tips:
- Use a variety of fresh vegetables for a colorful and flavorful salad.
- Cook the pasta al dente so that it retains a slight bite.
- Use a good quality olive oil for the dressing to enhance the flavor of the salad.
- Add some fresh herbs, such as basil or oregano, to the dressing for extra flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
This vegan Italian pasta salad is a delicious and refreshing side dish or main course. It is packed with colorful vegetables, olives, and a flavorful dressing. The salad is also a good source of fiber and protein. With its vibrant colors and delicious flavors, this vegan Italian pasta salad is sure to be a hit at your next gathering.
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