Vegan Zesty Italian Pasta Salad
An easy, cold Italian pasta salad featuring bold ingredients paired with a zesty dressing to bring them all together.
Servings: 6
Ingredients
For the Cold Pasta Salad
- 500 g fusilli or rotini pasta 17 oz
- 19 oz can cannellini beans drained and rinsed (approx. 2.5 cups)
- ½ cup pitted green olives 90 g
- 1 cup marinated artichoke hearts chopped (170 g)
- ¼ cup capers 30 g
- 2 cup arugula 50 g
- 1 pint cherry tomato halved (340 g)
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh oregano finely chopped, optional
For the Italian Dressing
- ¼ cup red wine vinegar
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tbsp dijon mustard
- 1 clove garlic grated
- ¼ tsp chilli flakes
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ cup water
- 2 tbsp olive oil 30 g
- 1 tbsp tahini 15 g
Instructions
- Place a large pot of salted water on the stove, cook pasta according to package instructions. Once cooked, drain off all water and rinse and toss under cool water to stop the cooking and to ensure pasta doesn't stick together.
- Place all other ingredients in a large bowl and mix thoroughly. Add your pasta and mix until ingredients are evenly distributed,
- In a separate small bowl, add all the ingredients for the dressing and whisk thoroughly. Add dressing to the salad, toss to incorporate.
- Serve right away or chill in the fridge for 1-2 hours to marinate.
Notes
Store pasta salad in a sealed container in the fridge for up to 4 days. The dressing can be made in advance and store for a week or so.
Nutrition
Serving: 1/6th of recipe | Calories: 508kcal | Carbohydrates: 88g | Protein: 19g | Fat: 9g | Sodium: 606mg | Fiber: 10g