Easy Vegan Pasta Salad

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  • Serves 6

This quick and easy pasta salad recipe mixes frozen vegetables and prepared salad dressing with chopped onion and fresh basil for a nice balance of freshness and convenience. Chose a colorful frozen vegetable blend that appeals to you. This pasta salad will keep in the refrigerator for up to three days in an airtight container.

Ingredients

  • 12 ounces dried whole grain fusilli pasta
  • 1 16-ounce package frozen mixed vegetables
  • 1 cup snipped fresh basil
  • ½ cup finely chopped red onion
  • 1 to 1½ cups fat-free Italian or balsamic salad dressing
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot, cook the pasta according to package directions, adding frozen vegetables for the last 5 minutes of cooking; drain. Rinse cooked pasta with cold water; drain again.
  2. Transfer pasta mixture to a large bowl. Stir in basil and onion. Drizzle with dressing, and toss to coat. Season with salt and pepper. Serve chilled or at room temperature.

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Easy Vegan Pasta Salad

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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