Vegan Italian Pasta Salad Oil-Free



A refreshing and oil-free vegan Italian pasta salad bursting with fresh flavors from cherry tomatoes, cucumber, red onion, and basil, all tossed in a tangy balsamic-Dijon dressing.

Ingredients:
  • 8 oz whole grain pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh basil, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

Cook pasta according to package instructions, then rinse under cold water and drain

In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and fresh basil

In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper

Pour dressing over the pasta salad and toss until well coated

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Garnish with additional basil if desired before serving


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