Vegan Fusilli Pasta Salad
The beauty of this vegan fusilli pasta salad lies in its simplicity. Pasta, fresh tomatoes, olives and basil are tossed in a balsamic dressing. Perfect for a light summer lunch or a make ahead side dish for a picnic or BBQ.
Ingredients
- ⅓ cup olive oil *extra virgin
- 3 tablespoons balsamic vinegar
- 2 garlic cloves finely minced
- ½ tablespoon maple syrup
- 1 tablespoon oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes
- ½ cup black olives pitted and cut in half
- 1 red onion finely chopped
- 1 pound fusilli or farfarelle
- 2 cups cherry tomatoes cut in half
- ½ cup fresh basil finely chopped + more for garnish
Instructions
- In a large salad bowl, combine the olive oil, balsamic vinegar, maple syrup, oregano, garlic, salt, pepper, chili flakes, black olives and onions. Put the bowl in the fridge while you boil the pasta.
- Cook the pasta according to the instructions on the packet. Drain and rinse with cold water.
- Transfer the pasta to the bowl with the dressing. Add the cherry tomatoes and chopped basil and toss until everything is well coated in the dressing. Cover the bowl with cling film and put it in the fridge to marinate for 2-3 hours.
Notes
- This pasta salad can easily be made gluten free by substituting gluten free pasta for the wheat based pasta.
Nutrition
Calories: 435kcalCarbohydrates: 64gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 190mgPotassium: 343mgFiber: 4gSugar: 6gVitamin A: 432IUVitamin C: 13mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!