THE BEST VEGAN PASTA SALAD

Ingredients:

• 1 pound uncooked vegan pasta (check the ingredients to ensure there are no eggs or dairy)
• 3 cups cherry tomatoes, cut in half
• 8 ounces vegan mozzarella-style cheese balls, cut in half
• 1 lb. vegan salami or vegan summer sausage, cut into cubes
• 3/4 cup kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but recommended for flavor)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. Cook the vegan pasta according to the package instructions. Once cooked, drain and rinse it under cold water to stop the cooking process. Allow it to cool.
2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, vegan mozzarella-style cheese balls, vegan salami or vegan summer sausage, kalamata olives, pepperoncini, sliced red onion, and chopped fresh parsley.
3. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
4. Pour the dressing over the pasta and vegetable mixture and toss everything together until well coated.
5. Chill the vegan pasta salad in the refrigerator for at least 1-2 hours to allow the flavors to meld.
6. Before serving, give the salad a gentle toss to redistribute the dressing.