Balsamic Pasta Salad Vegan
Create a vibrant pasta salad with balsamic dressing. Easy steps, fresh ingredients. A delightful dish for all occasions.
Ingredients
Salad
- 4 cups uncooked penne (use lentil noodles to make this high in vegan protein)
- ¼ cup vegan feta
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, cut in half
- ¼ cup kalamata olives (optional)
Balsamic Dressing
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ tsp dijon mustard
- 1 tsp italian spice blend
- salt and pepper to taste
Toppings
- balsamic reduction to drizzle
- chopped fresh herbs such as basil, or parlsey
Instructions
- Cook the pasta al dente, according to the package instructions. Drain and rinse under cold water.
- Whisk together balsamic, olive oil, dijon, Italian spice, salt and pepper.
- In a large salad bowl, add the cooked pasta, chopped veggies, vegan feta and balsamic dressing. Toss gently to combine.
- Allow to refrigerate for 1 hour before serving. Top with freshly chopped basil, and a drizzle of balsamic reduction. Enjoy!
Notes
If your balsamic vinegar is very acidic, add 1 tsp of agave or maple syrup. Taste test the dressing before adding to your pasta mixture.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 300kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
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