Oil-Free Pasta Salad
Packed with veggies and tons of flavor, this Oil-Free Pasta Salad is a healthy spin on a summer classic. Whole grain pasta (or use gluten-free) is complemented by crunchy vegetables and an incredibly delicious homemade oil-free balsamic vinaigrette. This whole food plant based pasta salad is the perfect side dish or entree and is delicious served warm or chilled.
Equipment
- 1 Colander
Ingredients
- 8 Ounces Cooked Pasta, we used whole grain pasta, but use what you like; use gluten-free if needed.
- 1 Small Seedless Cucumber, finely chopped, about 2 cups. If using a regular cucumber, you may want to peel and seed it for best results.
- 1 ½ Cups Bell Pepper, diced, we used half of a red, orange, and yellow pepper for color.
- 1 Cup Grape or Cherry Tomatoes, halved or quartered depending on size. We used "medley grape tomatoes" for color.
- ½ Small Red Onion, very finely chopped (about ½ cup). Amount to taste. Swap out sweet or yellow onion or green onion for milder flavor.
- ½ Cup Sun Dried Tomatoes, chopped (optional ingredient). We recommend buying the kind that come vacuum packed, not in a jar with oil.
Dressing Options
- 1 Batch Oil-Free Balsamic Vinaigrette
- Creamy Hummus Dressing, mix creamy hummus with vinegar, water, Dijon mustard, and seasonings to make a fun dressing.
- Plant-Based Dressing of Choice
Instructions
- Cook pasta: You can do this ahead of time if you'd like to serve your plant-based pasta salad chilled, or you can cool down the cooked pasta by rinsing it with cold water. Just cook your pasta according to package instructions and drain in a colander. I prefer to cook my pasta to just past al dente for pasta salad.
- Warm or cold? If you want to serve your oil-free pasta salad warm, simply proceed with the recipe. If you want it cold, you can either rinse the pasta under cold water, or let it cool to room temperature and store it in a container in the fridge for at least a few hours.
- Make the dressing: If you haven't already, make your oil-free balsamic vinaigrette dressing or the plant based dressing of your choice and set aside (I like to do this ahead of time so I can refrigerate it in time for serving).
- Mix the pasta salad: Add the drained pasta (warm or chilled) to a large bowl and add in your chopped vegetables and sun dried tomatoes. Give it a quick toss, then add the dressing and toss well to combine.
- Serve: Serve immediately; you can enjoy this oil-free vegan pasta salad as an entree or a side dish. You can also bring it to a potluck or barbecue, as it's a recipe all types of eaters will enjoy!
- Storage: Because cooked pasta doesn't hold up as well as cooked whole grains, I'd aim to eat this plant-based pasta salad up in a day or two. When refrigerated in an airtight container, it will technically last up to 3 or 4 days, but after day 2, the delicate veggies like cucumber and bell pepper start to soften and the pasta texture won't be the same (this especially seems true for gluten-free pastas).
Video
Notes
- Whole Grain Pasta: Use any kind of pasta you enjoy here. If you prefer traditional white pasta, go ahead and use that. Want more protein? Try a bean or legume-based pasta. Use your favorite gluten-free pasta if you are gluten-free.
- Fresh Vegetables: You don't have to use the vegetables I used here! This pasta salad would be great with other veggies such as grated carrots, finely chopped celery, finely chopped radishes, chopped sugar snap peas, or anything else you enjoy.
- Customize It! Use the veggies, dressing, and add-ins that you like! This particular recipe for oil-free vegan pasta salad only describes what I like. Customize this recipe for your own tastes and preferences.
- Note About Nutrition Facts: The nutrition facts listed do not contain the dressing. Please calculate using the nutrition facts on the dressing's page if you use my homemade oil-free balsamic vinaigrette.
Nutrition
Serving: 0.25 recipeCalories: 267.6kcalCarbohydrates: 55.6gProtein: 9.5gFat: 1.8gSaturated Fat: 0.1gSodium: 35.3mgPotassium: 584.2mgFiber: 9.1gSugar: 9.3gVitamin A: 57.7IUVitamin C: 103.4mgCalcium: 40.8mgIron: 2.8mg
Tried this recipe?Let us know how it was!