Description
A refreshing and colorful vegan pasta salad featuring rotini pasta, fresh vegetables, and a tangy red wine vinegar dressing. Perfect for picnics, potlucks, or as a light meal, this salad combines crisp cucumbers, cherry tomatoes, red onion, and olives with optional vegan cheddar cheese for added texture and flavor. The dressing, enhanced with pepperoncini juice and Italian herbs, ties everything together beautifully.
Ingredients
Pasta
- 16 ounces uncooked rotini or other pasta
Vegetables & Cheese
- 1 cup halved cherry tomatoes
- 1 small red onion, sliced (2/3 cup)
- 1 cup diced cucumber
- 1/2 large red bell pepper, seeded and sliced
- 1/4 cup sliced pepperoncini
- 1 cup sliced black olives
- 1/3 cup chopped fresh parsley
- 1 block vegan cheddar cheese, cut into cubes (optional)
Dressing
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 tablespoons juice from pepperoncini jar
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse the pasta in cold water to stop the cooking process. Transfer the pasta to a large bowl and toss with a few teaspoons of olive oil to prevent sticking.
- Prepare the vegetables and cheese: While the pasta is cooking, chop and slice all the vegetables including cherry tomatoes, red onion, cucumber, red bell pepper, pepperoncini, black olives, and parsley. If using, cut the vegan cheddar cheese into cubes. Set all aside.
- Make the dressing: In a medium bowl, whisk together the red wine vinegar, extra virgin olive oil, granulated sugar, salt, black pepper, dried oregano, and pepperoncini juice until well combined. Alternatively, add all dressing ingredients to a jar with a lid and shake vigorously to mix.
- Combine all ingredients: Add the prepared vegetables and optional vegan cheese into the bowl with the pasta. Pour the dressing over the salad and stir gently to combine all ingredients evenly.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be stored in the refrigerator and kept fresh for up to 5 days. Just before serving, optionally sprinkle with vegan Parmesan cheese. Serve chilled and enjoy!
Notes
- Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy.
- The salad tastes best after chilling for at least 30 minutes to allow the flavors to meld.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Omit vegan cheese or substitute with your favorite vegan cheese alternative if desired.
- This salad keeps well refrigerated for up to 5 days, making it great for meal prep.
