15 Minute Veggie Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright and tangy pasta salad loaded with fresh vegetables, olives, and an Italian vinaigrette. Ready in 15 minutes and perfect for meal prep, this vegan dish is light and refreshing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons extra virgin olive oil ((about 42g))
- 2 tablespoons balsamic vinegar ((30g))
- 2 teaspoons lemon juice (or apple cider vinegar (10g))
- 1 teaspoon dijon mustard ((5g))
- ½ teaspoon sea salt ((3g))
- ¼ teaspoon ground black pepper ((0.6g))
- 8 ounces rotini pasta (uncooked (227g))
- ¼ cup green bell pepper (½ green bell pepper (70g))
- ½ cup cherry tomatoes (sliced (95g) )
- ¼ cup parsley ((8g))
- ¼ cup black olives (sliced (37g))
- ¼ red onion (sliced (57g))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 8m
- Sodium
- 263mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.