Best 3 Vegan Pasta Confetti Salad Recipes

Are you looking for a vibrant and delicious plant-based dish that is perfect for any occasion? Look no further than vegan pasta confetti salad! This colorful and flavorful salad is packed with a variety of fresh vegetables, herbs, and grains, making it a nutritious and satisfying meal. With its vibrant appearance and unique flavor profile, vegan pasta confetti salad is sure to be a hit at your next potluck, picnic, or barbecue. So, get ready to explore the culinary wonders of this delightful dish and discover why it has become a favorite among vegans and non-vegans alike.

Let's cook with our recipes!

VEGAN PASTA CONFETTI SALAD

Vegan Pasta Confetti Salad image

Pasta salad with lentils, red peppers, green olives, and green onions. It is dressed with an olive oil-red wine vinaigrette dressing. This is a good recipe to use for a main dish when you are serving vegetarian guests. It is actually okay for vegans too!

Provided by Carol Harrison

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups whole wheat rotini pasta
2 cups water
⅔ cup lentils, picked over and rinsed
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
1 red bell pepper, finely chopped
½ cup sliced green olives with pimientos
6 green onions, sliced

Steps:

Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 43.5 g, Fat 20.9 g, Fiber 10.6 g, Protein 11.4 g, SaturatedFat 2.6 g, Sodium 363.6 mg, Sugar 1.6 g

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Easy Vegan Pasta Salad Recipe by Tasty image

Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

Steps:

In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
Pour dressing over pasta salad and stir until evenly distributed.
Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

VEGAN PASTA SALAD

Vegan Pasta Salad image

This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill - perfect for parties!

Provided by Charley

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 3h35m

Yield 10

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotini pasta
1 cup chopped broccoli
½ cup vegan mayonnaise
1 (6 ounce) can sliced olives, drained
3 large dill pickles, diced
3 large tomatoes, diced
¼ cup dill pickle juice
3 tablespoons minced fresh dill
½ tablespoon dried dill
1 teaspoon ground mustard

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

Nutrition Facts : Calories 238 calories, Carbohydrate 41.7 g, Cholesterol 2.9 mg, Fat 5 g, Fiber 3.4 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 854.2 mg, Sugar 4 g

Tips:

For the best flavor, use fresh vegetables whenever possible.
If you can't find vegan feta cheese, you can substitute crumbled tofu or nutritional yeast.
Add some chopped fresh herbs, such as basil, oregano, or thyme, to the salad for extra flavor.
If you're making the salad ahead of time, don't add the dressing until just before serving. This will help prevent the salad from getting soggy.
Serve the salad chilled or at room temperature.

Conclusion:

Pasta confetti salad is a delicious and refreshing side dish or main course that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. With its colorful vegetables, flavorful dressing, and hearty pasta, this salad is sure to be a hit at your next potluck or picnic.