Vegan Italian Pasta Salad

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 Vegan Italian Pasta Salad

How To Make Italian Pasta Salad?

This Vegan Italian Pasta Salad is very easy to prepare. I used Heartland Gluten Free Fusilli,  which is made from non-GMO corn and rice. It cooked al dente and really held its shape well. I made a homemade Italian dressing using ingredients that are easy to find.


  1. Vegan Italian Pasta Salad

Categories

  • Categories:Gluten-Free, Vegan
  • Course:Salad
  • Cuisine:Italian

Nutrition

 (Per portion)
  • Energy:227 kcal / 949 kJ
  • Fat:9 g
  • Protein:6 g
  • Carbs:32 g

Cooking Time

  • Preparation:18 min
  • Cooking:12 min
  • Ready in:30 min
  • For:
  • 12 servings

Ingredients


  • 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

Instructions

  1. 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.
  2. Place all the ingredients for the dressing in a mason jar and shake well. Set aside.
  3. Drain pasta, rinse with cold water and place into a large bowl.
  4. Add onion, olive, cucumber, tomato, and salad dressing, mozzarella and toss to coat.
  5. Keep refrigerated and allow flavors to mingle for a couple hours before serving.

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