Vegan Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad tossed with Italian dressing, vegan mozzarella, vegan pepperoni, and fresh vegetables. Perfect for warm-weather gatherings, it's best served at room temperature or chilled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons dairy-free parm, finely grated
- 1/2 teaspoon agave
- 2 garlic cloves, finely grated or pressed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, or added to taste
- 1/2 tsp black pepper, or to taste
- 1 lb bow tie pasta
- 1 green bell pepper
- 1 cucumber
- 10 oz grape tomatoes, halved
- vegan pepperoni
- vegan mozzarella block, cubed
- 1 cup vegan parm
- 6 oz sliced black olives
- 1/4 red onion
- 1/3 cup fresh parsley
- 1/2 cup fresh basil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1089mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 661mg
- Calcium
- 443mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1089MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.