Name: Vegan Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 box Fusilli pasta ((about 8 oz or 2 heaping cups)); 1 cup Cherry tomatoes ((about 20)); ½ medium Red onion; 4 tbsp Lemon juice; 2 tsp Kosher salt; 1 cup sliced Green olives; 1 medium Lemons worth of zest; ¼ cup Olive oil; 3 cloves Garlic, finely minced; 2 tsp Red pepper flakes; 1 tsp Honey; ½ cup finely chopped Basil; ½ cup finely chopped Parsley; ¼ cup finely chopped Oregano; 2 tbsp chopped toasted Walnuts ((optional, pine nuts are also great))

Description

This vegan pasta salad recipe that imo is the absolutely best vegan pasta salad. Drawing on the same core ingredients used in a classic italian vegan pasta salad, I used different techniques in this recipe to optimize each ingredients flavor AND create different textures.

Ingredients

Scale

Pasta

1 box Fusilli pasta ((about 8 oz or 2 heaping cups))

Tomatoes & Onions

1 cup Cherry tomatoes ((about 20))
½ medium Red onion
4 tbsp Lemon juice
2 tsp Kosher salt

Spicy Vinaigrette

1 cup sliced Green olives
1 medium Lemons worth of zest
¼ cup Olive oil
3 cloves Garlic, finely minced
2 tsp Red pepper flakes
1 tsp Honey

Greens

½ cup finely chopped Basil
½ cup finely chopped Parsley
¼ cup finely chopped Oregano
2 tbsp chopped toasted Walnuts ((optional, pine nuts are also great))

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Instructions

Start by cooking the pasta according to package instructions; once the pasta is al dente, rain and rinse immediately with cold water and set aside.
While the pasta is cooking, slice the onion very thin, and slice the cherry tomatoes in half; add to a bowl. Pour over the lemon juice and sprinkle over the salt, mix to combine using your hands. Let sit and macerate for 10 minutes.
Next, add the olives, lemon zest, olive oil, minced garlic, red pepper flakes and honey into a pot. I like to wait for the pasta to be done cooking to use the same pot and save on dishes. Place the pot on the stove and turn the heat to medium. Fry the spices and aromatics, stirring occasionally, for about 4-5 minutes. The oil will take on a golden-orange hue and the garlic will become transparent; that’s when the vinaigrette is ready.
Pour the spicy vinaigrette and olive mixture over the tomatoes and onions. Toss to combine. Add the pasta, basil, parsley, oregano and walnuts to the bowl and toss to combine. Taste and adjust seasoning with extra kosher salt or cracked black pepper as needed.
Let the pasta salad sit in the fridge for 30 minutes before serving to allow the flavors to mellow out and meld together. To serve, add some additional chopped and toasted walnuts and vegan parmesan.
Store the pasta salad in a glass tupperware in the fridge for up to 5 days.

Notes

You can save this pasta salad in a glass tupperware in the fridge for up to 3 days.