Description
A quick and vibrant 15 Minute Vegan Pasta Salad featuring tender fusilli or penne pasta with fresh cherry tomatoes, cucumber, red bell pepper, red onion, and parsley, all tossed in a zesty apple cider vinegar, olive oil, Dijon mustard, and maple syrup dressing. This refreshing, plant-based salad is full of crisp textures and lively flavors, perfect for any season and easily customizable with your favorite veggies, proteins, or herbs.
Ingredients
Scale
Pasta and Vegetables
- 200g fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 4 tbsp olive oil (natural)
- 1 tsp Dijon mustard (natural)
- 1 tsp maple syrup (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Begin by cooking your pasta according to the package instructions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad so it stays light and fresh.
- Prepare the Vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, and red bell pepper. Thinly slice the red onion and finely chop the fresh parsley to add vibrant color and texture.
- Whisk the Dressing: In a small bowl, whisk together the apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), maple syrup (natural), salt, and black pepper until well combined to create a zesty and balanced dressing.
- Combine and Toss: In a large bowl, mix the cooled pasta with all the chopped vegetables and parsley. Pour the dressing over and toss gently until all ingredients are evenly coated, allowing the flavors to meld beautifully.
Notes
- Cook pasta al dente to maintain texture and prevent mushiness.
- Rinse pasta with cold water to cool quickly and stop overcooking.
- Use fresh, crisp vegetables for the best flavor and crunch.
- Make the dressing ahead of time to save prep time and enhance flavors.
- Toss the salad gently to keep the pasta and vegetables intact.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick vegan lunch, gluten free pasta salad, healthy pasta salad, plant-based salad
