Vegan Italian Pasta Salad Recipes

VEGAN ITALIAN PASTA SALAD

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.

VEGAN ITALIAN PASTA SALAD

Steps:

• Heat a large skillet over medium low flame and add the onion with a pinch of salt and a drizzle of olive oil or a splash of water or white wine. Saute until translucent. Add the red pepper flakes, mushrooms and eggplant and toss to coat well. Saute together until softened (about 10 minutes).
• Add the roasted bell peppers, artichokes and olives together with the smoked paprika and toss everything to coat well.
• Using a wooden spoon or spatula push the veggies to the sides of the skillet making some room in the center for the garlic. Add the minced garlic and cook about 30 seconds just enough to release its flavors and taking care not to burn it.
• Add the vinegar and parsley and give everything a good stir to combine. Taste and adjust seasonings with more sea salt and spicy pepper flakes. Mix in the parsley and refrigerate up to one week or freeze in a glass container until needed.
• Meanwhile cook the pasta in salted water until al dente according to the directions on the package. Do not overcook it! Reserve one cup of the pasta water then drain and immediately rinse it with cold water until chilled. Transfer to a large mixing bowl and top with the veggie La Bomba sauce. Toss to combine well and add another drizzle of olive oil or some of the reserved pasta water to get things moving smoothly. (Omit oil on a WFPB diet).
• Adjust seasonings with more sea salt and refrigerate for a couple of hours for the flavor to marry. Serve with the fresh basil and hemp seeds on top.

ITALIAN PASTA SALAD

Steps:

• Serve and enjoy!

VEGAN ITALIAN PASTA SALAD WITH VEGETABLES AND OLIVES

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.