Vegan Pasta Salad

Name: Vegan Pasta Salad
Prep time: 20 min
Cook time: 8 min
Yield: 10 servings
Cuisine: Vegan
Ingredients: 16 ounces uncooked rotini or other pasta; 1 cup halved cherry tomatoes; 1 small red onion, sliced (2/3 cup); 1 cup diced cucumber; 1/2 large red bell pepper, seeded and sliced; 1/4 cup sliced pepperoncini; 1 cup sliced black olives; 1/3 cup chopped fresh parsley; 1 block vegan cheddar cheese, cut into cubes (optional); 1/2 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1 1/2 teaspoons granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 3 tablespoons juice from pepperoncini jar

Prep 20m

Cook 8m

10 servings

easy

Ingredients

16 ounces uncooked rotini or other pasta
1 cup halved cherry tomatoes
1 small red onion, sliced (2/3 cup)
1 cup diced cucumber
1/2 large red bell pepper, seeded and sliced
1/4 cup sliced pepperoncini
1 cup sliced black olives
1/3 cup chopped fresh parsley
1 block vegan cheddar cheese, cut into cubes (optional)
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
3 tablespoons juice from pepperoncini jar

Instructions

1. Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn't stick together. 2. While the pasta cooks, chop and slice all the vegetables and optional vegan cheese. Set aside. 3. Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined. 4. To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine. 5. Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

italian