Vegam Primavera Pasta Salad

Vegam Primavera Pasta Salad


  • 12 oz. fusilli pasta
  • 2 cups cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1/2 red onion, chopped
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated parmesan cheese

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Cook the pasta according to the package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, red and yellow bell peppers, zucchini, red onion, black olives, parsley, basil, and parmesan cheese.
  3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss well to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.


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