A twist on the classic “pasta salad” we have come to love. This recipe is entirely vegan, and if you use a fat-free Italian dressing, its fat free! This pasta salad is great for lunches also. Throw it in a small Tupperware and enjoy cold!
Vegan Pasta Salad – 6-8 servings
Recipe from About.com.
1 1/2 cups bowtie or corkscrew pasta
1 cup broccoli, chopped small
1 12 ounce can water-packed artichoke hearts, drained and chopped
1 purple onion, diced
1 red or yellow bell pepper, diced
1 12 ounce can green beans, diced
1 -2 tomatoes, diced
1/4 cup sliced black olives
2 tbsp chopped fresh basil
1/2 cup fat-free vegan Italian salad dressing (they call for 3/4, but it is too much)
salt and pepper to taste
Cook the pasta according to package directions in salted water. Drain and allow to cool.
Lightly steam the broccoli, until just tender.
In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.
Allow to marinate in the refrigerator at least one hour before serving. (I could only wait 30 minutes – but it was delicious!)
Toss again before serving.
171 calories, Vegan