Best 2 Vegan Italian Pasta Salad With Vegetables And Olives Recipes

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Indulge in a delightful culinary journey with our vegan Italian pasta salad, a vibrant and flavorful dish that captures the essence of Italian cuisine. This tantalizing salad features a symphony of fresh vegetables, succulent olives, and tender pasta, all harmoniously united in a zesty dressing. Experience a burst of flavors with every bite as the tangy vinaigrette dances on your palate. Discover a collection of recipes within this article, each offering a unique twist on the classic Italian pasta salad. From a vibrant sun-dried tomato and basil variation to a refreshing lemon and arugula rendition, these recipes cater to diverse tastes and preferences. Embark on a culinary adventure and explore the delectable possibilities of vegan Italian pasta salad.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN ITALIAN PASTA SALAD



Vegan Italian Pasta Salad image

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

1 pound fusilli pasta
1/2 red onion chopped
1/2 cup black olive slices
1 cucumber chopped
1 pint grape tomatoes halved
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic minced
2 teaspoons maple syrup
2 teaspoon Italian seasoning
2 teaspoons nutritional yeast flakes
2 tablespoons fresh basil leaves chopped
2 tablespoons parsley chopped, extra for garnish
1/2 teaspoon salt
1/2 cup vegan mozzarella cubes optional

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



Vegan Italian Pasta Salad with Vegetables and Olives image

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

1 (12 ounce) package fusilli pasta
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ cup Kalamata olives, pitted
¼ cup Italian parsley
1 teaspoon capers in brine, drained
1 teaspoon red pepper flakes
1 clove garlic, minced, divided
⅛ teaspoon red wine vinegar
1 small eggplant, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 small onion, cut into 1-inch cubes
10 cherry tomatoes

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 high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta salad. Look for ripe vegetables, firm pasta, and flavorful olives.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. If you overcook it, it will become mushy and lose its flavor.
  • Let the pasta cool completely before assembling the salad: This will help prevent the pasta from absorbing too much dressing and becoming soggy.
  • Use a variety of vegetables: The more colorful and flavorful the vegetables, the better. Some good options include cherry tomatoes, bell peppers, cucumbers, zucchini, and artichoke hearts.
  • Choose a flavorful dressing: A good dressing will bring all the flavors of the salad together. You can use a store-bought dressing or make your own. If you're making your own, be sure to use fresh herbs and spices.
  • Garnish the salad with fresh herbs: Fresh herbs will add a pop of color and flavor to your salad. Some good options include basil, parsley, and cilantro.

Conclusion:

This vegan Italian pasta salad is a delicious and refreshing dish that's perfect for summer gatherings. It's packed with fresh vegetables, olives, and a flavorful dressing. It's also easy to make and can be tailored to your own preferences. So next time you're looking for a light and flavorful meal, give this vegan Italian pasta salad a try.

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