Description
A colorful and refreshing vegan pasta salad, perfect for potlucks and meal prep.
Ingredients
- 8 oz pasta (rotini or penne)
- 1 cup olives (Kalamata and black)
- 1 cup bell peppers (diced)
- 1/2 cup red onion (diced)
- 1/2 cup roasted red peppers (sliced)
- 1 cup grape tomatoes (halved)
- 1/2 cup homemade Italian dressing
Instructions
- Cook the pasta according to package directions until al dente.
- Drain the pasta and let it cool, spreading it on a baking sheet if needed.
- Prep the mix-ins by combining olives, bell peppers, red onion, roasted red peppers, and grape tomatoes in a large bowl.
- Add the cooled pasta to the bowl and toss gently.
- Dress the salad by pouring in the Italian dressing and tossing to coat.
- Chill for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. Add more dressing if the pasta absorbs too much.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mediterranean