A fresh and vibrant vegan pasta salad made with crunchy vegetables, zesty dressing, and plant-based protein. Perfect for meal prep or summer parties.

Scale

12 oz rotini pasta (or any short pasta)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, thinly sliced

1/3 cup kalamata olives, pitted and halved

1/4 cup sunflower seeds or pumpkin seeds

1/4 cup chopped parsley or basil

Salt and pepper to taste

For the dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

1 tsp maple syrup

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1. Boil pasta in salted water until al dente. Rinse under cold water and drain well.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, onion, olives, and seeds.

3. In a jar or bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, and maple syrup.

4. Pour dressing over pasta salad and toss to coat evenly.

5. Season with salt and pepper. Refrigerate at least 1 hour before serving.

6. Garnish with fresh herbs just before serving.

Add vegan feta or marinated tofu for extra richness.

Make ahead and store in an airtight container for up to 4 days.