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A colorful bowl of vegan pasta salad with rotini, tomatoes, cucumbers, and olives in a zesty dressing

Vegan Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 16 oz dried rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber , diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup kalamata olives, sliced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sal t
  • 1/4 tsp black pepper

Instructions
 

  • Boil a large pot of salted water and cook rotini according to package instructions until al dente.
  • Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
  • In a large mixing bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper to create the dressing.
  • Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, olives, red onion, and parsley to the bowl.
  • Toss all ingredients thoroughly until evenly coated with the dressing.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.