Description
Whip up this nutritious vegan pasta salad when you need an easy, cheese-less dish to bring to a summer cookout or to eat for lunch every day of the week.
Ingredients
- 16 ounces uncooked spiral pasta
- 1 large zucchini, chopped
- 8 ounces cherry tomatoes, halved
- 1 small sweet red pepper, chopped
- 1 small red onion, chopped
- 1 can (6-1/2 ounces) sliced ripe olives, drained
- 2 green onions, sliced
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 3 tablespoons minced fresh basil
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- Cook pasta according to package directions for aldente. Drain and rinse in cold water.
- Transfer to a large bowl. Add zucchini, tomatoes, red pepper, red onion, olives and green onions. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.
