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    You are here: Home » salad » Summer Pasta Salad

    Summer Pasta Salad

    May 20, 2014

    It's finally summer which means it's time for summer pasta salads. I've seen too many mayonnaise-based pasta salads at potlucks, picnics and BBQ's. Let's be real, I don't want to eat something that will sit heavily in my stomach nor do I want any mayonnaise (also for obviously vegan reasons) that has been sitting in the hot sun all day. Summer should be all about light and healthy pasta salads. A pasta salad that is easy and quick to make since I don't feel like spending hot summer days in the kitchen. I want to be outside enjoying the nice weather while eating some good food. Who is with me?

    Seriously, next time I go to a BBQ and see a mayo-based pasta salad taking a beating in the sun, I'll chuck it in the trash and replace it with this simple salad. Then I'll pat myself on the shoulder, grab a plate, and feel proud that I just saved everyone from food poisoning and multiple bathroom trips. You're very welcome!

    If you are looking at this picture and think the pasta looks a bit dark, it is. No it's not the lighting or your eyes. I used whole wheat pasta with this recipe. Don't have any whole wheat pasta? That's OK. You can use any other kind as well. However, I can only recommend to anyone and everyone to make this simple exchange in your diet. Go from white pasta to a whole-grain pasta. You'll keep your blood sugar levels from bouncing off the walls and you'll stay full longer. There are several different types to choose from: buckwheat pasta, whole wheat pasta, kamut pasta, and brown rice pasta. Believe it or not there is even quinoa pasta. How amazing is that? 
     
    Summer Pasta Salad Recipe - Vegan Family Recipes
    5 from 2 votes
    Print

    Summer Pasta Salad

    A healthy pasta salad with a simple oil and vinegar dressing. No mayo, simple and vegan.
    Course Vegan
    Prep Time 15 minutes
    Total Time 15 minutes
    Makes 8
    Author Vanessa @VeganFamilyRecipes.com

    Ingredients

    • 500 g or 4 cups Whole Wheat Penne can be substituted with any other kind of pasta
    • 4 tablespoons Olive Oil
    • 6 tablespoons Apple Cider Vinegar
    • 3 Bell Peppers Red, Yellow,Orange - diced
    • 1 Red Onion diced
    • 15 Cherry Tomatoes halved
    • ½ cup Fresh Parsley chopped
    • ½ cup Chives chopped
    • Salt and Pepper to taste

    Instructions

    1. Cook pasta according to instructions on packaging. Drain pasta and add olive oil. Allow pasta to cool for 15 minutes.
    2. Meanwhile, dice bell peppers and onion, halve tomatoes, and chop herbs.
    3. Once pasta as cooled add vegetables, herbs, vinegar and season with salt and pepper.
    4. Serve and Enjoy!

    Recipe Notes

    1)Pasta will keep well in refrigerator, in airtight container or covered with plastic wrap, for up to 4 days.2) I recommend using whole wheat, spelt, or quinoa pasta to give this salad the additional healthy boost it deserves :)

    Want more ideas for your next vegan summer bbq? Try my Eggplant Burgers, Oil-free Watermelon Tomato Salad, or Avocado Peach Salsa with Coconut Oil Chips :)

    More Vegan Salad Recipes

    • Healthy Vegetable Potato Salad
    • Mexican Hummus Salad
    • Easy Bulgur Salad
    • Watermelon and Heirloom Tomato Salad
    Awesome Vegan Soups Cookbook - Vegan Family Recipes - Vanessa Croessmann

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    Reader Interactions

    Comments

    1. Jo from yummyvege says

      May 20, 2014 at 7:51 pm

      Couldn't agree with you more about pasta salad - I never liked mayo much in the first place but in summer it's a definite no no! I'd eat this pasta salad any day of the week.

      Reply
    2. Anna says

      July 22, 2014 at 2:19 am

      I put my own twist on this and it turned out very yummy. I used lemon juice, because I'm not a huge vinegar fan, and I also added some cilantro and garlic. I also felt like 1 and 1/4 bell pepper was more than enough.

      So much lighter than mayo based salads. I actually ate quite a bit of this and I still don't feel weighed down at all and neither do I "miss the meat".

      Reply
      • Vanessa says

        July 22, 2014 at 7:30 am

        Thanks Anna! Using lemon juice instead sounds great and refreshing. I go to town on this pasta salad too and never feel like I've eaten too much.

        Reply
    3. Natalie @ Feasting on Fruit says

      June 24, 2015 at 2:47 pm

      Hahaha I can totally see you at a potluck tossing the icky mayo pasta salad in the trash while no one's looking :D You go girl! Mayo does not have a place in summertime food...or any food for that matter in my opinion, there are always more appealing options! This is gorgeous, perfect picnic food <3

      Reply

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    Vanessa Croessmann - Vegan Family Recipes - blog, author

    Hi, I'm Vanessa! Mom of 3, a financial planner, recipe developer, photographer, & author of Awesome Vegan Soups. I'm here to share with you my take on family food and show you just how delicious plant-based cooking and baking can be.

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