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Deluxe Vegan Pasta Salad

Renee' Groskreutz
We kitchen-tested this cold vegan pasta salad bursting with fresh herbs and spices and a lemony dressing to die for!
5 from 3 votes
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Ingredients
  

For the salad

  • 8 oz dry pasta cooked al dente and cooled
  • 1 or 2 avocados peeled and chunked into ½-inch cubes
  • 1 c cherry tomatoes about 8 - 10 cherry tomatoes, halved
  • ½ c black olives pitted and sliced or chopped
  • ½ c red bell pepper diced or chopped
  • ¼ c red onion finely chopped
  • 5 leaves of fresh oregano snipped or chopped (or 1 t of dried)
  • 5 leaves of fresh basil snipped or chopped (or 1 t of dried)

For the dressing

  • ½ c extra virgin olive oil
  • 3 T lemon juice
  • 1 t salt
  • ½ t garlic powder
  • ¼ t black pepper
  • Optional: ½ t sugar

Instructions
 

  • Prep the fresh produce – Slice and chunk avocado, chop olives, wash then scissor the basil and oregano (if using fresh), dice red onion and pepper, and quarter or halve the cherry tomatoes. Set all aside for now.
  • Cook pasta – Put water on to boil while you prep the fresh produce. Then cook the pasta according to the directions on the packaging. After cooking the pasta, drain into a colander over the sink, then rinse the pasta in cold water. This will stop the cooking process and help keep the pasta from sticking while it sits.
  • Make the dressing – Whisk together all of the dressing ingredients in a small bowl. After you are done, just set them aside. (Give the dressing a quick whisk right before you add it to the rest of the ingredients.)
  • Assemble the salad – In your large bowl, add your cut vegetables, herbs, then the dressing, then the pasta.
  • Stir and serve – With a large wooden spoon, gently combine all of the ingredients. Cover and chill for at least 30 minutes. Spoon the vegan pasta salad into bowls and garnish with more snipped herbs or a shake or two more of salt and pepper.

Notes

This salad tastes best and freshest eaten by the next day, which gives the flavors opportunity to combine. After 24 hours however, the fresh produce begins to wilt and leak, which will cause the pasta to become gummy.
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