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Pasta Salad with Balsamic Vinaigrette - Vegan

pastryparrot1's picture
Here is an easy and delicious salad that can be made a few days ahead. It is full of nutrition, flavor and crunchiness!
  Whole wheat penne pasta 13 Ounce, cooked, drained, cooled
  Carrot 1 Small, cut in half lengthwise and then in diagonals
  Bell pepper 1⁄2 Small, sliced (any color)
  Chopped parsley 2 Tablespoon
  Celery stalk 1 , cut in diagonal
  Celery leaves 1 Tablespoon, chopped
  Sliced red onion 1⁄2 Cup (8 tbs), finely sliced
  Black olives 1⁄2 Cup (8 tbs), seeded, halved
  Cherry tomatoes 1 Cup (16 tbs)
For vinaigrette
  Garlic clove 1 , mince
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Salt and pepper To Taste

For Vinaigrette:
1. Sprinkle salt on garlic and mash with the back of a spoon.
2. In a small bowl, combine mashed garlic with vinegar, salt, and pepper.
3. Whisk constantly and stream in oil. Taste and adjust seasoning of salt and pepper.
For Salad:
4. In a large bowl, combine cooked pasta, carrot, bell pepper, parsley, celery stalk, celery leaves, red onion, olives, and tomato.
5. Add the vinaigrette and toss to coat evenly.

6. Serve and enjoy!

You can make the salad ahead of time and pop in refrigerator.
Add little more vinaigrette and do not use chopped tomato if keeping in refrigerator for later use.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes

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Average: 3.9 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 142

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 203.1 mg8.5%

Total Carbohydrates 52 g17.4%

Dietary Fiber 7.6 g30.5%

Sugars 4.5 g

Protein 8 g16.8%

Vitamin A 42.3% Vitamin C 32.8%

Calcium 4.8% Iron 9.1%

*Based on a 2000 Calorie diet

Pasta Salad With Balsamic Vinaigrette - Vegan Recipe Video