Pasta Salad

Jump to Recipe

Pasta salad is one of those things that can be made a variety of ways, and all be delish. My mother had a staple recipe she made that was good, but don’t like bell peppers in mine. Most recipes call for red bell peppers, so feel free to add them if you feel so inclined.

This salad is another cheap, quick, and easy way to feed a lot of people, vegan or not. It can be made a day or so in advance if needed, and only gets better with time. Feel free to swap out ingredients with similar items if that’s what you have on hand. No matter what, it’ll taste good if you can keep the dressing as close to the original as possible.

This can be kept in the fridge for a week in a sealed container and travels well if needed. Let me know in the comments below what you think!

Thanks for reading,

Jessica

Pasta Salad

Print

With ImageWithout Image

Yield: 8-10

Author: Jessica Morton

Prep time: 15 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 35 M

Ingredients

Main Ingredients

• 1- 16 ounce tri-color pasta (I like Trader Joe’s Vegetable Radiatore)
• 1-3.8 ounce can sliced black olives
• 3 TBSP Vegan feta (I love Trader Joe’s vegan feta)
• ½ cup red onion, diced
• 1 can artichoke hearts, diced
• 1-1 ½ cup cherry tomatoes, halved and quartered depending on size
• 2 Persian cucumbers, diced
• 1 TBSP Pepperoncini, diced (optional but a nice addition)

Dressing Ingredients

• ¼ Cup extra virgin olive oil
• 3 TBSP red or white wine vinegar (I used white wine vinegar)
• Juice of half large lemon (About 2-3 TBSP)
• 1 TBSP Water
• ½-¾ TSP Course sea salt
• ¼ TSP Sugar
• ½ TSP Dijon mustard
• 2-3 Garlic cloves, finely minced (sub 1 teaspoon garlic powder if needed)
• 1 TSP Herbes de Provence (sub dried oregano and basil if needed)
• Fresh cracked black pepper
• 4 TBSP Green onion, diced
• 2 TBSP Fresh chives, finely minced
• 2 TBSP Fresh dill, finely minced
• 3 TBSP Parsley, finely minced

Instructions

Instructions

1. Boil pasta per bag instructions drain and rinse when cooked al dente. Set aside to cool a bit before adding to other ingredients.
2. While cooking pasta, mix dressing together in a small bowl and adjust seasoning to taste. Set aside.
3. Cut up all the remaining veggies and ingredients and add to a large bowl.
4. Add cooked pasta to veggie bowl and toss to incorporate.
5. Add dressing and toss well to cover all ingredients.
6. Let cool in fridge for at least an hour before serving. Overnight is the best for flavor.
7. This can be kept in the fridge for a week in a sealed container and travels well if needed.